Lamb Shish Kabob Armenian-Style

This recipe for lamb kufta comes from the Armenian community and shows
off the distinct and flavorful lamb meat in an easy-to-serve shish
kabob. Lamb is a nutritious meat, high in iron, zinc, and B vitamins.
Lambs in the United States free range on grass prairies making lamb
the ultimate in eco-friendly meat as well.Lamb Shish Kebob, serves
8Ingredients 3 pounds of lamb 1 large onion 1/4 cup finely minced
fresh parsley 1/2 cup light olive oil 1 cup red wine 3 cloves of
freshly minced garlic 10-12 large mushrooms 1 large onion (for
skewers) 1 large bell peppermarinate overnightTrim and cube a leg of
lamb into 2 cubes. Save the bones for broth making.Mix together a
marinade of the onion, parsley, olive oil, red wine, and
garlic.Combine the meat and marinade in a glass container. Stir well
to coat the lamb.Cover and refrigerate overnight.SkewersClean 10-12
large mushrooms.Cut 1 large onion and 1 large bell pepper into 10-12
pieces each.Drain the lamb.Set out the onion and pepper, mushrooms,
and meat on a large platter or cutting board. This is your work
surface for putting together the shish kebabs. Alternate the lamb on
the skewer with a pepper, onion, or mushroom so that a vegetable is
between each piece of lamb. Begin and end your skewer with the meat --
it will stay on the skewer better.Grill the shish kebob on your
barbecue or broil in your oven until done. Grill them for 6-7 minutes,
turning several times. Broil them for 3-4 minutes on each side.Salt
immediately.Serve with a side grain such as quinoa and a green salad.