From the Fallout 2 manual
- 1/4 cup lemon juice
- 1/2 cup salad oil
- 3 cloves of garlic (Minced or pressed)
- 1 tablespoon ground cumin
- 2 pounds boned leg of lamb (fat trimmed) cut into 1 1/2 inch chunks
- 2 each medium sized green, red, yellow bell peppers (or 6of 1 kind) stemmed, seeded, and cut into 1 1/2 inch pieces.
In a bowl, combine lemon, oil, garlic, and cumin. Add the lamb; stir to coat. Cover and chill for at least 4, orup to 24 hours.
Ignite 60 charcoal briquettes on firegate of barbecue;let burn until coals are covered with just gray ash, about 30 minutes. Spread coals evenly. Place grill 4 to 6inches above coals.
Thread equal portions of lamb,slightly apart, on 6 slender 10- to 12-inch metal, or wooden skewers. Thread equal portions of peppers slightly apart and alternating colours, on 6 more skewers. Brush peppers all over withcumin marinade.
Place peppers and lamb on grill. Cook, turning andbasting once with cumin marinade, until peppers aretender when pierced, and meat is done to your liking (cutto test), 10 to 15 minutes for medium rare.
Makes 6 servings.