Lamb kebabs

Lamb kebabs

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1.5kg lamb leg chops, cut thickly
1 garlic clove, crushed
80ml oil
1 tablespoon lemon juice
2 teaspoons fresh marjoram, chopped
or 1 teaspoon dried marjoram
1 tablespoon onion, finely chopped
salt and freshly ground black pepper
250g small mushrooms
3 firm tomatoes, quartered
1 green pepper, seeded and cut into squares
rice, cooked, to serve

Method

  1. Trim excess fat from meat and cut into 4 cm cubes. Put into a bowl. Combine garlic, oil, lemon juice, marjoram, onion, salt and pepper and pour over lamb cubes. Let marinate in refrigerator for 4 hours, stirring occasionally.
  2. Cut mushroom stalks level with caps. Thread mushrooms onto skewers, alternating with tomato quarters and pepper squares. Drain lamb cubes, reserving marinade, and thread onto separate skewers.
  3. Put lamb skewers under a preheated grill and grill for 7 minutes. Brush vegetable skewers with some of the marinade and put under grill. Cook, brushing lamb and vegetable skewers with marinade and turning frequently, for 10–12 minutes or until meat is done to your liking. Spoon hot rice onto a heated serving platter and arrange skewers on top.
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