Description
Mouth watering BBQ/grilled lamb or beef with veggies and spices. Serve with rice pilaf and pita bread.
Ingredients
- ½ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dry white wine
- 1 tablespoon minced garlic
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon dried oregano
- ⅛ teaspoon dried rosemary leaves
- 1 bay leaf
- 2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
- 2 large onions, peeled, cut into 8 wedges each
- 2 large green bell peppers, cut into 8 wedges each
- 12 mushrooms, stems removed
- 2 large tomatoes, cut into 8 wedges
Instructions
- Stir together olive oil
- lemon juice
- wine
- and garlic; season with salt
- pepper
- oregano
- rosemary
- and bay leaf. Toss lamb with marinade until evenly combined
- then pour into a resealable plastic bag
- and marinate in refrigerator at least 24 hours.
- Position oven rack to its top setting and set oven to broil.
- Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges
- green peppers
- and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
- Broil the skewers on a broiler pan
- turning frequently. Cook onions for 12 minutes
- lamb for 10 minutes
- green pepper for 7 minutes
- and the mushrooms for 3 minutes. Remove from oven
- and allow to cool until cool enough to handle.
- Remove skewers from ingredients and set aside. Reassemble skewers
- alternating lamb
- onions
- green peppers
- mushrooms
- and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
- Broil skewers again to finish cooking
- turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots
- 5 to 7 minutes.
Prep Time: 1 hr
Cook Time: 18 mins
Total Time: 1 day
Servings: 6