Turkish Lamb Kabobs Recipe
Personally, I think that this Turkish Lamb Kabobs recipe is the best in the world, that is why I am excited about sharing this with you. I just love Side Dish recipes and this dish is my only favorite amongst them. Do let me know how you've liked my Turkish Lamb Kabobs. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
1/2 c. olive oil
1/4 c. lime Juice
1 tsp. dry mustard
1/4 tsp. thyme
1 bay leaf
1/8 tsp. basil
1/8 tsp. rosemary
1/2 tsp. salt
1/8 tsp. pepper
1 med. onion, chopped
2 lb. lamb shoulder or rump
2 onions, sliced
1/4 in. thick
1 6-oz. can mushroom caps
1 green pepper, sliced in rings
Directions
Blend oil, lime juice, mustard, thyme, bay leaf, basil, rosemary, salt, pepper and onion in bowl.
Cut lamb into 1 1/2-inch cubes.
Add lamb cubes to onion mix- ture; marinate for 5 hours or overnight.
Drain.
Alter- nate lamb cubes on skewers with onion slices, mush- rooms and pepper rings; repeat, ending with lamb cubes.
Preheat broiler.
Place kabobs on rack 3 inches from source of heat.
Broil for 20 minutes, turning once.
Serve with rice pilaf.
Cut lamb into 1 1/2-inch cubes.
Add lamb cubes to onion mix- ture; marinate for 5 hours or overnight.
Drain.
Alter- nate lamb cubes on skewers with onion slices, mush- rooms and pepper rings; repeat, ending with lamb cubes.
Preheat broiler.
Place kabobs on rack 3 inches from source of heat.
Broil for 20 minutes, turning once.
Serve with rice pilaf.
