Description
These Greek lamb kebabs taste especially good when cooked on an outdoor coal grill, like you would do your barbecue. The alternative is to use the broiler and you will get great results. These kebabs can also be cooked on the stove top, in a cast iron grillit, but they will take longer.
Summary
| Yield | |
|---|---|
| Source | Greek cuisine |
| Prep time | 45 minutes |
| Cooking time | |
| Total time | 45 minutes |
Ingredients
Instructions
- Mix olive oil, lemon juice, salt, pepper and herbs in a large glass or stainless steel dish.
- Add lamb cubes and stir to coat the meat in the marinade. Cover the dish with plastic film and let stand in the fridge for 2-3 hours.
- Insert the meat pieces onto 4 large skewers and place them in a shallow broiling pan.
- Place the pan on a rack about 6 inches from the source of heat. Broil meat for 10 minutes, turn over and broil for a further 10 minutes on the other side.
- Remove lamb from the skewers and serve on a dish garnished with lemon wedges.
Notes
Add marinating time to the preparation (25 minutes) and cooking (20 minutes) times.
For more variety, alternate pieces of meat with green pepper chunks, onion, and cherry tomatoes.
Leg of lamb is is the best meat to prepare Greek kebabs.
If you don't have lamb, you can try this recipe with beef, chicken or pork - pork met will need a longer time marinating and thorough cooking.
Prepare Greek vegetarian kebabs using the same marinade with fresh vegetables.
Metal skewers are easier. If using wooden skewers, remember to soak them for 30-60 minutes before inserting the meat or they will burn when cooking.
Nutrition facts Serving size: 1/4 of the original recipe Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. |
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