Turkish Boer Goat Kebabs with Olive Tapenade

Marinate 1 pound of boneless, skinless, organic boer goat meat (under 6 months of age), cut into 1-inch cubes for 24 hours in this puree:

Puree the following ingredients in a blender:

3 red, organic onions, large, peeled, ends trimmed, diced

3 large, organic, heirloom tomatoes, vine-ripened, diced

1/4 cup organic olive tapenade

3 tsp Urfa pepper

3 tsp Maras pepper

1 cup Greek extra-virgin olive oil

7 tsp organic, dried, Italian oregano

3 tsp organic papain powder
(meat tenderizer)

3 tsp organic bromelain powder
(meat tenderizer)

Directions:

Put the meat onto metal kebab skewers, alternating with baby bella mushrooms, red bell pepper (1 inch pieces), and halloumi grillable cheese cubes (1 inch cubes).

Serve with freshly-baked, soft, lavash bread with carraway seeds and a tabbouleh parsley/tomato/cucumber salad.

Link below for information on lavash bread:

http://m.wisegeek.com/what-is-a-lavash.htm