4 skewers, bamboo or metal, 12 to 15 inches long
16 pieces cubed lamb shoulder or leg in one inch cubes
1 teaspoon salt
1 teaspoon paprika powder (optional)
2 green bell pepers
1 red onion
1/2 cup cup St. Dalfour Marinade
Season Lamb cubes with salt and paprika, refrigerate
Cut each tomato into eight wedges.
Cut each peper into eight one inch cubes.
Peal and cut onion into 16 cubes.
Assemble kebabs. Start with one piece of lamb, tomato, onion and pepper.
Liberally spread the 1/2 cup of St. Dalfour Marinade over the skewers, turning evenly to coat.
Grill over the barbicue or bake in oven for 15 minutes at 475 degrees farenheit.