Title: Shashlik with Vegetables
Categories: Entree Jewish Meat Vegetable Yemeni
Yield: 4 Servings

2	lb	Lamb, cut in 36 pieces
		Salt
		Pepper
		Cumin
3		Onions, peeled
3		Tomatoes, unpeeled
		Hot cooked rice

Season the lamb with salt, pepper and cumin. Cut the onions and tomatoes into quarters. Alternate the lamb with the vegetables on skewers; grill or broil for 5 minutes on each side. Serve with rice.

Yield: 4 to 6 servings.

From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 153. ISBN 0-8050-0394-0. Posted by Cathy Harned.

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