Shish Kabob - cooking recipe

Ingredients

2 lb. tender lamb
juice of 2 lemons
1/4 c. olive oil
2 Tbsp. grated onion
2 Tbsp. ground chili peppers or less according to taste (I use half)
1 Tbsp. salt
2 tsp. curry powder
1 tsp. coriander
1 tsp. ginger
1 garlic clove, mashed to a pulp

Preparation

Marinate 2 pounds of tender lamb (which has been cut into 1 1/2-inch cubes) for 2 hours in mixture made up of all ingredients. Thread the marinated meat on skewers, alternating with similarly sized cuts of tomatoes, onions, green peppers and mushroom caps. Broil or cook over a grill, basting with melted butter.
Suitable cuts of veal, beef or pork can be substituted for the lamb.