Soak the bread into a bowl of water for 20 min and then squeeze out the water to drain.
Put lamb minced in a bowl. Combine oil,onion, parsley, garlic, drain bread, paprike, salt and papaer, cover with a plate and weigh down. Place in refrigerator and marinate overnight. Let meat come to room temperature.
Thread meat on oiled skewers, alternating with pieces of pepper, tomato and onion. Broil over hot charcoal for about 10 to 12 minutes or to taste, turn to brown on all sides and baste occasionally.
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