It's said that long ago horsemen rode west from the plains of central Asia. When night fell they would climb down from their horses, light large fires and skewer meat onto the ends of their swords to cook. Over time, this simple form of cooking grew into the Shish Kebab. If the thought of marinated lamb, skewered with vegetables and roasted over an open fire doesn't make your mouth water, then you just haven't had it right.
Building a Better Kebab
Traditionally, Shish Kebab is made with lamb, a spicy marinade or basting sauce and intermixed with various vegetables. We get into that age-old problem, namely selecting vegetables that will cook at the same rate as the meat, or at least, are palatable by the time the meat is done. Your best bet is to stick with vegetables that won't overcook quickly. Better yet is a selection that cooks slowly and is just as good slightly cooked as it is completely cooked. Both are edible if undercooked, compliment the lamb flavor, and, if you use a red onion and multicolored peppers, add to the presentation of the dish.
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