Shish Kebab With Marinade

I like the flavor of this marinade, infused with allspice and cinnamon, and find it excellent on lamb, chicken, beef or goat. Tuck the grilled chunks of meat and produce into warm pitas or serve on a bed of rice. It is extremely tasty and grilling adds a delicious flavor.

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 6  minced garlic cloves
• 1⁄2 cup lemon juice
• 1⁄2 cup olive oil
• 1⁄2 teaspoon ground allspice
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground black pepper
• 2  lbs beef or 2  lbs lamb or 2  lbs chicken or 2  lbs  goat meat
• 1  large red bell pepper
• 1  large orange bell pepper (or yellow)
• 2  large sweet onions
• 12  cremini mushrooms

Directions

1. Combine in a large sealable plastic bag garlic, lemon juice, 1/4 cup olive oil, allspice, cinnamon and pepper. Seal bag and mix well.
2. Cut meat into 1" cubes and place cubed meat in bag with marinade, reseal and place in refrigerator. Marinate 3- 24 hours.
3. Cut peppers into 1" wide strips.
4. Slice onions 1" thick and quarter.
5. Place peppers, onions, mushrooms in a glass bowl or glass cake pan and brush with remaining 1/4 cup olive oil. Cover & refrigerate.
6. Using 10 skewers assemble alternating pepper, meat, onion, mushrooms.
7. Grill on medium high grill (I use a gas grill with cover) 10 - 12 minutes, rotate and continue cooking 10 - 12 minutes. (If cooking goat or lamb meat needs to be cooked but still red, beef needs to be pink.).
8. 14 - 16 pita halves or 3 - 5 cups cooked rice.
9. (marinating time is not figured into the prep and cooking time, I prefer to prepare everything the night before then allow to set at room temperature 10 -15 minutes while assembling kebabs).