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A tripod-skewered mtsvadi, served with onions and mushrooms on the grill and adorned with tomatoes, small green scallions and lemon quarters.
1 large onion, peeled and finely grated
1 tablespoon of strained fresh lemon juice
1 tablespoon of olive oil
1 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
2 lbs. of boneless leg or shoulder of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes.
3 medium onions, cut into 1/4 -inch thick chunks
1 medium firm, ripe tomatoes, cut into eighths.
10 scallions, trimmed
1 lemon, quartered
In a large mixing bowl, beat together the grated onion, lemon juice, olive oil, salt and pepper. Add meat and let it marinate for at least 3 hours at room temperature, tossing it about in the marinade every hour or so to keep the pieces well moistened.
Light a layer of coals in a charcoal broiler and burn until white ash appears on the surface, or preheat your kitchen broiler to its highest point.
String the cubes of lamb tightly on 4 long skewers, alternating the lamb with the chunks of onion; press them firmly together. Broil 4 inches from the source of heat, turning the skewers occasionally, until the lamb is done to your taste and the onions are brown. For pink lamb, allow 10 minutes; for well-done lamb, allow 15 minutes. Slide the lamb and onions off the skewers onto heated individual plates, and serve with the raw tomatoes and scallions.