DIRECTIONS:
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In a large mixing bowl, beat together the grated onion, lemon juice,
olive oil, salt and pepper.
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Add themeat and let it marinate for at least 3 hours at room temperature,
tossing it about in the marinade every hour or so to keep the pieces well
moistened.
-
Preheat your kitchen broiler.
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String the cubes of lamb tightly on 4 long skewers, alternating the lamb
with the chunks of onion, press them firmly together.
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Broil 4 inches from the source of heat, turning the skewers occasionally,until
the lamb is done to your taste and the onions are brown.
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For pink lamb, allow about 10 minutes, for well-done lamb, more typical
of Georgian Cooking, allow about 15 minutes.
-
Slide the lamb and onions off the skewers onto heated individual plates,
and serve with the raw tomatoes, scallions and lemon quarters.
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