Happy is the eye that weeps for His sake!
Fortunate is the heart that is roasted for His sake!
This is a favorite method of preparing the freshest young lamb.
Total time: 9+ hours
Marinate: 8+ hours
Final cooking: 30 minutes to 1 hour
3 lbs. lamb, boned and cubed
3 lbs. small onions, papery skins removed
Marinade2 cups grated onions
1 cup freshly squeezed lemon juice
1 tbsp. salt
2 tsp. pepper
¼ cup butter
½ cup lemon juice
Combine the grated onions, lemon juice, salt and pepper in a container with a tight lid. Add the lamb cubes, close the container, and marinate in a cool place for 8 hours or more. Turn the container every now and then to distribute the marinade evenly over the meat.
Melt the butter and stir in the lemon juice. Thread the pieces of meat onto skewers, alternating with the onions. Grill over a charcoal fire, turning and basting until well-browned. Serve with flatbread, lemons and yogurt.
from Serving the Guest: A Sufi Cookbook