Shihkebob

• lamb or veal, cubed
• 1 teaspoon lemon juice
• 1 teaspoon onion juice
• salt & pepper
• tomatoes
• onion
• green pepper
• cooked rice, buttered

1. The typical tool used is a sekh, a sharp, thin piece of metal 16" long and 3/4" wide.
2. It has a sharp point on one end and a handle on the other.
3. Marinate meat in juices and seasonings.
4. Put on skewer alternating with tomato, onion, pepper pieces.
5. Cook, turning several times, over a hot fire (15 minutes).
6. Serve shihkebobs with rice (buttered, with 1 egg yolk mixed in quickly with each serving).
7. Note: Avoid this if you're not sure of the freshness of the eggs.

veal, lemon juice, onion juice, salt, tomatoes, onion, green pepper, rice

Taken from www.food.com/recipe/shihkebob-425498 (may not work)