Hellenic Shish Kebobs

Americans will put anything on a skewer and call it a shish kebob, but the Greek and other Mediterranean immigrants who first popularized the idea and the name of the dish never used any meat except lamb. It's still an Olympian way to string together a merry meal.

 

SERVES 6

 

2	pounds lamb leg or sirloin, cut into 1½-inch cubes
1	medium onion, minced
2	cups dry red wine
3	tablespoons olive oil

SHISH KEBOB RUB

1	tablespoon crumbled dried marjoram or oregano
1	tablespoon lemon zest
1½	teaspoons kosher salt or other coarse salt
1	teaspoon ground cumin
½	teaspoon fresh-ground black pepper
	Metal skewers
12	small onions, such as "boiling" onions, par-cooked until nearly tender
1	large green bell pepper, cut into 1-inch squares
1	large yellow, orange, or red bell pepper, cut into 1-inch squares
	Fresh marjoram or oregano sprigs, optional, for garnish

At least 2½ hours and up to 12 hours before you plan to grill, place the lamb cubes in a plastic bag. Cover them with the onion, wine, and oil and refrigerate.

Fire up the grill, bringing the temperature to medium-high (3 seconds with the hand test).

Remove the lamb cubes from the refrigerator and drain them, discarding the liquid. Prepare the dry rub, combining the ingredients in a small bowl. Toss the lamb with the rub, cover, and let sit at room temperature for about 20 minutes.

Avoiding crowding, thread the lamb cubes on skewers, adding 1 or 2 onions and a few pepper pieces per skewer.

Grill the kebobs uncovered over medium-high heat for 6 to 9 minutes for medium-rare doneness. Turn often to cook on all sides. If grilling covered, cook for 5 to 7 minutes, turning once midway.

Serve the kebobs hot, on a bed of brown rice pilaf if you wish.

 

TECHNIQUE TIP: For variety, substitute chunks of lamb sausage for some of the loin cubes. The sausage can be marinated, dry-rubbed, or both along with the rest of the meat, but if it's already highly seasoned, we'd skip the extra flavoring. The cooking time and temperature remain the same.