Serves: 4
Total Calories: 599

1/2 cup dry red wine
1/4 cup tomato paste
1/4 cup olive oil, extra-virgin
2 tablespoons red wine vinegar
1 onion, medium sized, finely chopped
1 clove garlic, finely chopped
1 teaspoon marjoram, dried or summery savory
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon red pepper flake, hot
1/4 teaspoon allspice, ground
1 1/2 pounds lamb shoulder, boneless, cut into 1-inch cubes (include some fatty pieces)

1. Combine the wine, tomato paste, oil, and vinegar in a large nonreactive bowl and whisk to blend. Stir in the onion, garlic, marjoram, salt, black pepper, hot pepper flakes, and allspice. Add the lamb and toss to coat thoroughly, then cover and let marinate, in the refrigerator, for at least 8 hours and up to 24 hours.

2. Preheat the grill to high.

3. When ready to cook, remove the lamb from the marinade and thread onto the skewers, alternating with pearl onion halves and bell pepper pieces. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until nicely browned and cooked to taste, 8 to 12 minutes in all, for well-done.

4. Using a piece of lavash to protect your hand, unskewer the lamb and vegetables onto serving plates and serve immediately.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 599
Calories from Fat: 400

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