Meats & Main dishes > Lamb Recipes >
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Lamb Shish Kebab
4 to 4 1/2 pounds of boneless lamb cubes
rind from 1 lemon, cut in large pieces
1/4 cup of lemon juice
1/2 cup of olive oil or vegetable oil
2 tablespoons of finely chopped parsley
4 cloves garlic, crushed
1 tablespoon of salt
1 tablespoon of coriander seeds crushed, or 1 1/2 teaspoons of ground coriander
1 teaspoon of whole black peppercorns, crushed
1/4 teaspoon of crushed red pepper
4 large hard ripe tomatoes, quartered
4 green peppers, quartered, seeded and deribbed
4 medium onions, quartered
Olive oil or vegetable oil
salt
freshly ground black pepper
10 to 12 lemon wedges
Place lamb cubes in shallow glass pan. Sprinkle lamb with lemon rind, lemon juice, 1/2 cup of olive oil, parsley, garlic, salt, coriander, black pepper and red pepper. Turn lamb cubes in marinade ingredients to coat evenly. Cover with plastic wrap, refrigerate all day or overnight.
Thread lamb cubes on 10 to 12 skewers, about 5 per skewer. Drizzle remaining marinade on cubes. Thread tomatoes, peppers, onions alternately on separate skewers. Sprinkle with oil, salt and pepper.
Broil skewered lamb and vegetables on broiler rack or on grill about 4 inches from source of heat 8 minutes, turn and grill 3 to 5 minutes on second side for medium well done lamb. Watch carefully. Vegetables will cook faster than lamb, remove when done.
Arrange skewers on heated platter garnished with lemon. Serve with bulgur pilaf or rice. Makes 10 -12 servings
No Salt Added Lamb Shish Kebab |
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