Skewered Lamb Recipe
Summary
Ingredients
| Onion | 1/4 Cup (16 tbs), minced | |
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 3 Tablespoon | |
| Lemon juice | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Dried oregano | 1/2 Teaspoon, crumbled | |
| 1 1/2 pounds leg of lamb or lamb shoulder meat, cut into 2 inch cubes | ||
| Onions | 16 Small | |
| 16 mushrooms, cleaned, stems removed | ||
| Red peppers | 2 To taste, cut in to chunks | |
Directions
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.
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.
Chef
