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
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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 2Soak wooden skewers in cold water for 15 minutes.
step 3Preheat an outdoor gas grill to medium-high heat (450-500 F).
step 4Skewer meat, onion and peppers onto the skewers.
step 5Grill 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 6erve immediately, it tastes best when warm.