Chenjeh Kabab Recipe
2 Pounds of 1-inch cube lamb pieces
1/2 cup olive oil
1/4 cup Lemon juice
1 teaspoon Salt
1/2 teaspoon ground black pepper
4 small tomatoes cut in half
Mix olive oil, lemon juice, salt, pepper and add to meat cubes. Keep meat cubes for 4 to 5 hours in refrigerator.
Thread meat and tomatoes on skewers. Brush with marinade. Grill for 3 minutes on each side, or barbecue for 5 minutes on each side. Serve hot with plain rice or on middle-eastern bread.