Cuisine: Middle Eastern/Turkish
Food Type: Meat
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
800 g Lamb shoulder cut into 2 to 3 cm chunks
2 red onion med root & top removed then quartered
2 green sweet/bell pepper cut 2 to 3 cm pieces
30 g fresh rosemary leaves finely chopped
4 garlic clove finely grated
1 tbsp lemon juice
2 oregano dried
1 tsp freshly ground black pepper
1 tsp salt
2 tbsp olive oil
Mix well all marinade ingredients in a bowl, add lamb chunks & coat each one with the marinade & leave in the fridge overnight is best, min 4 hours.
Build the skewers, first break quartered onion into separate leaves, then take a piece of pepper thread it on then one onion leaf then a piece of meat then onion leaf pepper meat & so on aim to get 200g of meat on each skewer.
Season with salt & place on the barbecue or under a grill & cook for about 10 to 15 mins turning often, to ensure meat is cooked, take a piece off cut in half to see if its cooked all the way through, less time if you like it pink in the middle.
Suggestion & Tips
Classic barbeque kabab, use a fork to de-string skewer onto a serving plate or dish. Could use chicken if you wish.