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Lamb Shish Kebab

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  Leg of lamb/Shoulder of lamb 3 Pound (tender cut of lamb)
  Onion 1 , thinly sliced
  Red wine 1⁄2 Cup (8 tbs)
  Tomato paste 3 Ounce
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Savory 1 Teaspoon, crumbled
  Salt 2 Teaspoon
  Allspice 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Hot red pepper 1⁄2 Teaspoon
  Onions 12 Small, sliced into 1 inch cubes (or use 1 large)
  Green bell peppers 3 , cut into 1 inch cubes

Cut the meat into one-inch cubes.
Marinate with the onion, wine, tomato paste, oil, lemon juice and savory.
Cover and refrigerate overnight.
One hour before serving, add the remaining spices.
Spear the meat on skewers.
Alternate the meat with the cubed onion and green pepper.
Arrange the skewers on a grill over charcoal fire and cook, turning the skewers several times, until the meat is brown on all sides and cooked through.

Recipe Summary

Side Dish

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