Shish Kabobs (Marrakesh Style)

This recipe rules and can be used on many protiens. I have yet to meet anyone who has not like these Kabobs. I also throw in veggies on occasion.

Shish Kabobs Marrakesh Style (Serves 6)

1 3-lb leg of lamb (I also use both chicken and beef for this actually more then lamb)
¼ cup olive oil
2 Tbsp minced fresh cilantro
2 Tbsp minced fresh flat-leaf parsley
½ cup onion, grated
1 Tbsp sweet Hungarian paprika
2 garlic cloves, minced
1 tsp ground cumin
¼ cup fresh lemon juice
1 tsp pepper
Fresh mint leaves or lettuce leaves for garnish
Fresh Tomato Salsa for serving
Warm pita bread for serving
Ground cumin for serving
Salt for serving
Harissa for serving (harissa is a hot sauce)

Trim the lamb of fat and cut the meat into ¾-inch cubes. In a large bowl, combine the meat, oilive oil, cilantro, parsley, onion, paprika, garlic, cumin, lemon juice, and pepper. Cover and refrigerate for at least 2 hours or overnight.

Prepare a fire in a charcoal grill or preheat the broiler. Thread 8-10 pieces of meat on metal skewers. Grill over a medium fire, turning occasionally, for about 6-8 minutes for medium rare. To serve, line a large platter with mint or lettuce leaves and top with the skewers. Serve with tomato salsa, plenty of warm bread, and little saucers filled with cumin, salt, and harissa on the side for dipping.

Fresh Tomato Salsa
Makes ¾ cup.

2 ripe tomatoes, peeled, seeded, and coarsely chopped
2 green onions, tops included, finely chopped
4 fresh mint leaves, minced
¼ tsp sugar
Salt & freshly ground pepper to taste