Armenian Shish Kebabs

• 4 thick-cut blade boneless lamb chops
• 1/2 teaspoon parsley
• 1 teaspoon marjoram
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1 green pepper, finely chopped
• 1 onion, finely chopped
• 1/2 cup lemon juice
• 1 cup tomato juice
• 1/2 cup pickle juice

1. Cut meat into stew-size cubes.
2. Combine remaining ingredients for the marinade and pour over lamb in ziplock bag or non-metal pan, covered.
3. Marinate for 5 hours, turning every so often.
4. Skewer and grill over medium coals or gas grill until done, approximately 20 minutes, basting frequently with remaining marinade.
5. Note: Lamb should not be cooked well-done, and should be cooked uncovered. Meat should still be somewhat pink and juicy inside. I've been told thermometer should read 150 dg. for medium-rare and 160 for medium.

lamb chops, parsley, marjoram, cumin, salt, ground pepper, green pepper, onion, lemon juice, tomato juice, pickle juice

Taken from www.food.com/recipe/armenian-shish-kebabs-228800 (may not work)