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Marinade
1 (8 ounce) can Tomato Sauce
1 medium Onion, sliced
1-2 teaspoon Cumin
1/2 teaspoon Cayenne
1/4 cup Wine
Salt and Black Pepper
1 leg of Lamb, boned and cubed
8 whole long Italian Green Peppers
8 whole ripe Plum Tomatoes
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Marinate lamb for 24 hours in first group of ingredients, in covered container or zip lock bag in refrigerator. Remove meat from marinade and skewer. Place whole plum tomatoes together on one skewer, lengthwise. Skewer green peppers together on one skewer, lengthwise. Cook peppers and tomatoes over hot coals until browned, turning frequently. Remove from skewers into serving platter and cover to keep warm. Cook meat over hot coals until browned, turning frequently, until crispy brown on the outside and medium rare on the inside. Remove from skewers to same platter as veggies. Serve with Rice Pilaf.
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