Greek lamb kebabs
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.
Ingredients
2 Tablespoon olive oil 3 Tablespoon lemon juice 1⁄2 Teaspoon salt 1 Pinch black pepper 1⁄2 Teaspoon marjoram 2 Pound lamb (cut into 1-inch cubes) 1 lemon (cut into wedges)
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.
Ingredients, metric
30 ml
olive oil
45 ml
lemon juice
1/2 tsp
salt
1 pinch
pepper
1/2 tsp
marjoram
900 g
lamb, cut into 2-3 cm cubes
1
lemon, cut into wedges
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.
Amount Per Serving
Calories
372.21
Calories From Fat (45%)
168.63
% Daily Value
Total Fat 18.36g
28%
Saturated Fat 5.05g
25%
Cholesterol 149.69mg
50%
Sodium 437.05mg
18%
Potassium 699.54mg
20%
Carbohydrates 3.96g
1%
Dietary Fiber 1.36g
5%
Sugar 0.28g
Sugar Alcohols 0.00g
Net Carbohydrates 2.60g
Protein 46.99g
94%
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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.
Ingredients
| 2 | Tablespoon | olive oil |
| 3 | Tablespoon | lemon juice |
| 1⁄2 | Teaspoon | salt |
| 1 | Pinch | black pepper |
| 1⁄2 | Teaspoon | marjoram |
| 2 | Pound | lamb (cut into 1-inch cubes) |
| 1 | lemon (cut into wedges) |
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 factsServing 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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Remarkable
Olive oil and lemon juice is the marinade of choice in many Mediterranean countries. You can try other herbs such as oregano - similar to marjoram but with a stronger flavor - thyme, or rosemary to vary the flavor.
Greek food and wine: Classic times Greek cuisine can be felt beneath modern Greek dishes. It is worth to explore food in Greece, Greek wines, or Greek recipes.