Best Shish Kebabs
|Parsley sprigs||6 (To Garnish)|
|Lemon wedges||3 (To Garnish)|
|Lamb leg||2 1⁄2 Pound (1 1/4 Kilogram, Top Piece)|
|Oil||4 Tablespoon (60 Milliliter)|
|Wine vinegar||2 Tablespoon (30 Milliliter)|
|Lemon juice||2 Tablespoon (30 Milliliter)|
|Garlic||1 Clove (5 gm), crushed|
|Freshly ground black pepper||To Taste|
|Onion||1 Small, peeled, finely chopped|
|Thick onion slices||8 , blanched (Raw Slices)|
Trim the lamb and cut into 2-5 cm (1 in) cubes.
Place the oil in a bowl with the vinegar, lemon juice, garlic, seasonings and chopped onion.
Add the meat and leave in a cool place to marinade for at least 2 hours, turning several times.
Drain the cubes of meat and thread on to 4 long skewers, alternating with the bay leaves and slices of onion.
Cook under a moderately hot grill for about 10 minutes each side, until browned and cooked through; or cook over a charcoal barbecue until tender.
Garnish with lemon wedges and parsley and serve with a plain or savoury rice.