Broiled Skewered Lamb Recipe
- 2 pound boneless leg of lamb, trimmed, cubed
- 3 small onions, quartered and separated
- 3 small tomatoes, quartered
- 2 medium green peppers, minced
- 1/2 c. extra virgin olive oil
- 1/4 c. dry red wine
- 3 Tbsp. lemon juice, freshly squeezed
- 2 large garlic cloves, minced
- 2 tsp. dry oregano leaves
- 2 bay leaves, broken into small pcs
- 1 1/2 tsp. salt
- 1/2 tsp. freshly grnd black pepper
- Place the lamb, onions, tomatoes and green peppers in a deep bowl.
- Combine the remaining ingredients and pour over the lamb and vegetables.
- Turn the pcs about to coat them thoroughly with the marinade.
- Cover and let stand at room temperature 2 to 3 hrs or possibly in the refrigerator 5 to 6 hrs, turning the meat and vegetables from time to time.
- Remove the lamb from the marinade and thread the cubes on long skewers, leaving a few inches bare at each end.
- String the vegetables on separate skewers, since the cooking time for them varies.
- If you are broiling in the oven, place the skewers next to one another across the length of a deep roasting pan.
- Broil in the oven or possibly over charcoal 3 to 4 inches from heat till the vegetables and meat brown proportionately on all sides, turning frequently and basting with the marinade.
- Broil about 15 to 20 min, depending on how well done you like the meat to be.
- Since the vegetables will cook more quickly than the lamb, remove and keep them hot till the lamb is ready.
- Using a fork, push the kebabs off the skewers onto warmed individual plates and serve with rice or possibly pilaf and the broiled vegetables.
- Serves 4.
lamb, onions, tomatoes, green peppers, extra virgin olive oil, red wine, lemon juice, garlic, oregano, bay leaves, salt, freshly grnd black pepper
Taken from cookeatshare.com/recipes/broiled-skewered-lamb-32247 (may not work)