Ingredients:

• 1/4 cup extra virgin olive oil
• 1 tsp crushed red pepper
• 6 large firm-ripe tomatoes
• 2 green bell peppers, cut in 2" pieces
• 2 tbsp chopped parsley
• 4 large garlic cloves, minced
• 1/2 lb boneless leg of lamb, cubed in 2" pieces
• salt & freshly ground pepper

Directions:

1. In a large glass dish, combine the olive oil, garlic and crushed pepper. Add the lamb and refrigerate for 2 hours.
   
   
2. Grill the tomatoes over a hot fire until charred all over. Let cool slightly, then peel, core and coarsely chop. Transfer to medium saucepan.
   
   
3. Using a potato masher or large fork, crush the tomatoes until chunky. Season the sauce with salt.
   
   
4. Thread the lamb onto six 12" metal skewers, alternating the meat and green peppers.
   
   
5. Season the kabobs with salt and pepper and grill over a medium hot fire, turning once until the lamb is medium-rare, about 8 minutes.
   
   
6. Reheat the tomato sauce and spoon it onto the plates. Set a kabob on each plate. Sprinkle with parsley and serve.

Serves 6 / Recipe from www.foodandwine.com