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1
Cut the meat into 1- to 1 1/4-inch cubes.
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2
Liquefy the onions in the food processor and prepare a marinade by mixing the onion juice with the oil, salt, and pepper.
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3
Leave the meat in this for 1 hour in the refrigerator, keeping it covered with plastic wrap, and turning the pieces over at least once.
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4
Thread the pieces of meat onto 6 skewers.
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5
These need to be the type with a flat, wide blade so that the meat does not slide.
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6
Grill them over charcoal or wood embers, on a well-oiled grill.
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7
Or cook them under a preheated gas or electric broiler.
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8
Cook them for about 7 to 10 minutes, turning them over once, until the meat is well browned on the outside but still pink and juicy inside.
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9
For an alternative marinade: Blend 1 onion to a puree, then add 1 1/4 cups yogurt, salt, and pepper.
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10
Thread 1 piece of onion, 1 piece of tomato, and 1 piece of sweet peppercut to the same size as the meatbetween each piece of meat.
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11
Alternatively, put quartered onions and peppers and small whole tomatoes separately onto the grill to be served at the same time.
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12
Serve with an onion relish made by slicing 4 medium onions as thinly as possible using a food processor.
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13
Sprinkle the slices generously with salt, and leave them in a bowl for at least an hour.
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14
Rinse and drain them and mix with 4 tablespoons chopped parsley and, if you like, 1 tablespoon of the sharp, red spice called sumac (see page 7).
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15
Serve with a salad of diced tomato, cucumber, and red onion with chopped mint and parsley, dressed with olive oil and lemon juice.
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16
Serve the kebabs with a yogurt sauce made by beating 2 cups yogurt with 1 or 2 crushed garlic cloves and 1 tablespoon dried crushed mint.
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17
Grill whole, small eggplants at the same time as the kebabs, turning them until they are soft inside, and serve them cut open with a sprinkling of salt and pepper, a drizzle of olive oil, and a squeeze of lemon juice.
