Shish kabab

Ingredients:

2 kg, 64 oz, lamb meat, cubed, 5 cm
6 small firm red tomatoes sliced
1/2 kg, 16 oz, lard, chopped
1 tablespoon vegetable oil
7 small onions, peeled and halved
1 tablespoon salt
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
2 medium green bell peppers, chopped into medium pieces
1/2 cup finely chopped parsley
Charcoal

Preparation:

Mix meat with onion, spices, salt, lard, parsley and oil.
Place in refrigerator for 4 hours tossing occasionally.
Meanwhile prepare charcoal.
Thread meat, onion, tomatoes, bell peppers onto skewers, alternating the ingredients.
Grill over hot coals.
Turning several times until tender and browned, about 8 minutes.
Serve hot with salads and appetizers.
If you use bamboo skewers, soak in water for 1 hour before using to keep the exposed portions from burning.