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Skewered Lamb

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  Minced onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Olive oil 3 Tablespoon
  Lemon juice 3 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Crumbled dried oregano 1⁄2 Teaspoon
  Lamb leg/Lamb shoulder meat 1 1⁄2 Pound, cut into cubes
  Onions 16 Small (Peeled)
  Mushrooms 16 , cleaned stems removed
  Red peppers 2 , cut in to chunks

Combine minced onion, garlic, oil, lemon juice, salt, pepper, and oregano in glass bowl or casserole.
Add lamb; stir well.
Cover; marinate 3 to 4 hours (or longer in refrigerator), stirring occasionally.
Parboil 16 onions in salted water 10 minutes.
Drain; cool.
Drain lamb; reserve marinade.
Skewer vegetables and lamb alternately (lamb cube, onion, mushroom, and pepper chunk; repeat).
Cook over charcoal or in broiler about 15 minutes; brush frequently with marinade.

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