Serves 6

 
• 2 lb Boneless lamb steak, cut into 1-in cubes
• 3 medium Onions, quartered
• 1 ts Salt
• 1 ts Ground cuminseed
• 1/4 ts Pepper
• 1/4 cup Cognac, arak, or dry red wine

Mix everything together & marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat. 2. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers. Broil over charcoal, traditional method, for 10 mins, or to taste: rare, medium, or well-done. In modern homes gas or electric broiler will do very well. Serve warm w/other Afghan foods.