Lamb kebabs [shish kebab]

Ingredients

  • 2 lb leg of lamb — fat trimmed, cut into 1 1/2 inch cubes
  • 1/2 cup olive oil
  • 1 lemon — juice only
  • 3 cloves garlic — minced
  • 1 onion — sliced
  • 1 tsp oregano — dried
  • 1/4 tsp dried thyme — or more to taste
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp parsley — fresh, chopped
  • 1 onion — cut into chunks for the kebabs
  • 1/4 tsp black pepper

Preparations

    step 1

    Place all ingredients for the marinade in a large zip lock bag. Add meat. Make sure the meat is evenly coated in the marinade. Refrigerate for at least 4 hours or up to 2 days.

    step 2

    Soak wooden skewers in cold water for 15 minutes.

    step 3

    Preheat an outdoor gas grill to medium-high heat (450-500 F).

    step 4

    Skewer meat, onion and peppers onto the skewers.

    step 5

    Grill meat for 14-15 minutes, turning once. Check the doneness (remove one of the skewers and check the temperature (145 F is the safe temperature for lamb) or cut through the meat to see it it is cooked). Cook for additional up to 10 more minutes, to reach the desired doneness.

    step 6

    erve immediately, it tastes best when warm.