Skewered Lamb And Vegetables Recipe
Summary
MethodGrilled
Ingredients
| 1 pound lamb boneless shoulder, cut into 1-inch cubes | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| 2 tablespoons olive or vegetable oil | ||
| Salt | 2 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon, dried | |
| Pepper | 1/4 Teaspoon | |
| 1 green pepper, cut into 1-inch pieces | ||
| 1 medium onion, cut into eighths | ||
| Eggplant | 1 Cup (16 tbs), cubed | |
Directions
Place lamb in glass or plastic bowl.
Mix lemon juice, oil, salt, oregano and pepper; pour over lamb.
Cover and refrigerate, stirring occasionally, at least 6 hours.
Remove lamb; reserve marinade.
Thread lamb on four 11-inch metal skewers, leaving space between each.
Set oven control to broil and/or 550°.
Broil lamb with tops about 3 inches from heat 5 minutes.
Turn; brush with reserved marinade.
Broil 5 minutes.
Alternate green pepper, onion and eggplant on four 11-inch metal skewers, leaving space between.
Place vegetables on rack in broiler pan with lamb.
Turn lamb; brush lamb and vegetables with reserved marinade.
Broil kabobs, turning and brushing twice with marinade, until brown, 4 to 5 minutes.
Mix lemon juice, oil, salt, oregano and pepper; pour over lamb.
Cover and refrigerate, stirring occasionally, at least 6 hours.
Remove lamb; reserve marinade.
Thread lamb on four 11-inch metal skewers, leaving space between each.
Set oven control to broil and/or 550°.
Broil lamb with tops about 3 inches from heat 5 minutes.
Turn; brush with reserved marinade.
Broil 5 minutes.
Alternate green pepper, onion and eggplant on four 11-inch metal skewers, leaving space between.
Place vegetables on rack in broiler pan with lamb.
Turn lamb; brush lamb and vegetables with reserved marinade.
Broil kabobs, turning and brushing twice with marinade, until brown, 4 to 5 minutes.
Chef
