INGREDIENTS:

2 kg (64 oz)lamb meat, cubed (5 cm)
6 small firm red tomatoes sliced
½ kg (16 oz) lard, chopped
1 tbls vegetable oil
7 small onions, peeled and halved
1 tbls salt
1 tspn ground allspice
1 tspn ground black pepper
1 tspn ground cinnamon
2 medium green bell peppers, chopped into medium pieces
½ cup finely chopped parsley
charcoal

 

PREPARATION:

Mix meat with onion, spices, salt, lard, parsley, and oil. Place in refrigerator for 4 hours tossing occasionally.
Meanwhile prepare charcoal. Thread meat, onion, tomatoes, bell peppers onto skewers, alternating the ingredients.
Grill over hot coals. Turning several times until tender and browned, about 8 minutes.
Serve hot with salads and appetizers.
Note: If you use bamboo skewers, soak in water for 1 hour before using to keep the exposed portions from burning.

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