1 leg of lamb, boned & cubed
2 to 3 onions, quartered
Salt to taste
1 (8 oz.) can tomato sauce
1/4 c. wine vinegar
1/4 c. olive oil
1/8 c. red wine
1/4 to 1/2 tsp. garlic powder (to taste)
6 green peppers
6 tomatoes

Mix onions and salt. Add meat and remaining ingredients except peppers and tomatoes. Mix well, cover and refrigerate overnight to marinate.

Skewer meat. Reserve marinade and onion mixture. Cut peppers and tomatoes in half and broil until skin is blackened. Place in covered pan to steam and remove skins. Add peppers and tomatoes to marinade, bring to a boil, reduce heat and simmer until onions are cooked.

Broil or grill the meat. Serve on skewers or add to the vegetable mixture. Serve with rice pilaf and Armenian cracker bread.

RICE PILAF:

2 tbsp. butter
1/4 c. orzo noodles or spaghetti broken into sm. pieces
1 c. water
1 c. long grain rice
1 (14 oz.) can chicken broth

Melt butter; add orzo and cook on low heat until evenly browned. Stir in rice and continue cooking until the grains look clear. Add chicken broth and water, cover and bring to a boil. Reduce heat to low and continue cooking, covered, for 30 minutes until all the liquid is absorbed. Remove from heat, place two paper towels beneath the lid and let stand another 15 minutes.