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Stefani's Kabobs

Tummy.Tucker's picture
Ingredients
  Chicken bouillon cubes 2
  Boiling water 2 Cup (32 tbs)
  Garlic powder 1 Tablespoon
  Oregano leaves 2 Tablespoon
  Sherry extract 2 Teaspoon
  Brandy extract 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Lemon 1 , rind grated
  Lemon juice 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Wine vinegar 1⁄2 Cup (8 tbs)
  Boneless lean lamb 2 Pound (Preferably Leg)
  Whole white onions 1⁄2 Pound (Small Sized)
  Cherry tomatoes 1⁄2 Pound
  Green pepper 1 , cut in squares
Directions

GETTING READY
1) Cut the lamb into 1 1/2 inches cubes.
2) Place the meat in a glass bowls.
3) In a bowl, soak the bouillon cubes in the boiling water and dissolve.
4) Stir in garlic powder, oregano, mono-sodium glutamate, extracts, salt, pepper, lemon rind and juice, Worcestershire and vinegar.
5) Mix well to incorporate the flavors.
6) Pour the vinegar mixture over the lamb pieces.
7) Cover the bowl with a plastic film and place it in refrigerator for 24 to 48 hours to marinate, turning in regular intervals.

MAKING
8) In a saucepan, bring the water to boil and parboil the onions for 10 minutes.
9) Pour off the marinade and reserve the marinade.
10) Thread the meat equally into 4 skewers.
11) Thread onions and green peppers in separate skewers.
12) Brush all the skewers with the marinade.
13) Grill the meat and vegetable skewers on the barbeque until cooked to desired degree of doneness.
14) While cooking turn in regular intervals and baste often with marinade.
15) Grill the tomatoes at the end.

SERVING
16) Serve the skewer hot, with fresh mint chutney and yoghurt, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Lamb
Interest: 
Party, Healthy
Preparation Time: 
35 Minutes
Cook Time: 
25 Minutes
Ready In: 
60 Minutes
Servings: 
4

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