Post by April B. on Jan 29, 2003 9:54:04 GMT -6
Lamb on Skewers
3 pounds boneless leg of lamb, cut into 1-1/2 inch cubes
1/3 cup lemon juice
3 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon fresh oregano or 1 teaspoon dried oregano
3 garlic cloves, minced
1 small onion, grated
2 red peppers, cut in 1-1/2 inch pieces
1 large white sweet onion, cut into eighths
Place the meat in a bowl.
Mix together the lemon juice, oil, salt, pepper, oregano, garlic, and grated onion, and pour over the meat.
Cover and chill several hours or preferably overnight, turning several times.
Thread the meat on skewers, alternating on each one about 4 to 5 lamb cubes, 2 pieces of pepper, and 1 piece of onion.
Barbecue over medium-hot coals, basting often with marinade and turning to brown on all sides, allowing about 15 minutes for medium-rare meat. ;D
3 pounds boneless leg of lamb, cut into 1-1/2 inch cubes
1/3 cup lemon juice
3 tablespoons olive oil
Salt and freshly ground pepper to taste
1 tablespoon fresh oregano or 1 teaspoon dried oregano
3 garlic cloves, minced
1 small onion, grated
2 red peppers, cut in 1-1/2 inch pieces
1 large white sweet onion, cut into eighths
Place the meat in a bowl.
Mix together the lemon juice, oil, salt, pepper, oregano, garlic, and grated onion, and pour over the meat.
Cover and chill several hours or preferably overnight, turning several times.
Thread the meat on skewers, alternating on each one about 4 to 5 lamb cubes, 2 pieces of pepper, and 1 piece of onion.
Barbecue over medium-hot coals, basting often with marinade and turning to brown on all sides, allowing about 15 minutes for medium-rare meat. ;D