Quarter the onions.

Mix the quartered onions with salt.

Cube the boned leg of lamb.

Add the cubed lamb to the onion mixture.

Combine tomato sauce, wine vinegar, extra virgin olive oil, red wine, and garlic powder in a separate bowl.

Pour the sauce mixture over the lamb and onion mixture.

Mix well to ensure all the meat is coated.

Cover the mixture and chill in the refrigerator overnight to marinate.

Skewer the marinated meat.

Reserve the marinade and onion mix.

Cut the green peppers and tomatoes in half.

Broil the pepper and tomato halves until the skin is blackened.

Place the broiled peppers and tomatoes in a covered pan to steam and loosen the skins.

Remove the skins from the steamed peppers and tomatoes.

Add the peeled peppers and tomatoes to the reserved marinade and onion mix.

Bring the vegetable mix to a boil, then reduce heat and simmer until the onions are cooked.

Broil or grill the skewered meat to your desired doneness.

Serve the shish kabobs on the skewers or add them to the vegetable mix.

Serve with rice pilaf and Armenian cracker bread.