Barberian's Shish Kabob
Preparation time:
15 minutes
Cooking time:
15 minutes
4-6 Servings


Bone leg of lamb, remove gristle, cut into 1 ½" cubes (you should have 2 lb. of cubed lamb.) Quarter onions. In a glass, porcelain or enamel bowl or container, combine the first seven ingredients. Add onions & lamb, cover and refrigerate for at least 4 hours. Remove from refrigerator and add green and red peppers to the marinade and bring to room temperature. Ten minutes before assembly (on the skewer) add tomatoes to the marinade. One 4 large skewers or ornamental grill "swords" skewer lamb, onions, peppers and tomatoes, alternating for colour and keeping the tomatoes closest to the handle for slowest cooking (8 oz meat per serving). Grill over charcoal 10-15 minutes, turning frequently until lamb is firm, browned but still pink on the inside and vegetables are "roasted." Combine onions, parsley, salt & pepper, sumac (or lemon juice) and let sit for a few minutes. Serve kabobs on this bed of finely sliced onions, chopped parsley and sumac combination.

Recommended wine selection...Chateau des Charmes Estate - Pinot Noir

This recipe is reprinted with permission of Viewport Communications, Newmarket, Ontario (905) 898-6065. It appeared originally in "The Definitive Ontario Lamb Experience."

Barberian's Shish Kabob


  • 4 ½ lb. leg of lamb (2 kg)
  • 1/4 cup Ontario Pinot Noir wine (60 ml)
  • 1/4 cup tomato juice (60 ml)
  • 1/4 cup olive oil (60 ml)
  • 4 garlic cloves crushed
  • 1 tsp dried oregano (5 ml)
  • ½ tsp black pepper (2 ml)
  • 1/4 cup parsley chopped (50 ml)
  • 3 medium onions
  • 2 green peppers quartered
  • 2 red peppers quartered
  • 4 firm tomatoes quartered
  • 1 tsp parsley chopped (5 ml)
  • 1 tsp parsley chopped (5 ml)
  • 2 tsp Sumac (10 ml) (or squeezed lemon to taste)
  • salt and pepper to taste