Meats & Main dishes > Lamb Recipes >
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Mediterranean Shish Kebab
2 pounds of leg of lamb, cubed for kebabs
1/2 cup of olive oil
2 tablespoons of fresh lemon juice
3 large cloves garlic, peeled and crushed
1 teaspoon of dry white wine
1 small bay leaf
1/8 teaspoon of salt
1/8 teaspoon of ground black pepper
1/8 teaspoon of dried oregano
1/8 teaspoon of dried rosemary
1 large green bell pepper, cut into 8 pieces
12 medium mushroom caps
Place lamb in a large container with a cover. In a medium bowl, mix olive oil, lemon juice, garlic, wine, bay leaf, salt, pepper, oregano, and rosemary. Pour marinade over lamb cubes and stir thoroughly. Cover and refrigerate for at least 24 hours, stirring occasionally. About 1 hour before serving, preheat broiler and drain lamb, reserving marinade.
Thread lamb, green pepper, and mushrooms on three separate skewers and place on a broiling tray. Baste vegetables with some of reserved marinade.
Broil about 4 inches from heat, turning frequently. Allow 6 - 8 minutes for the lamb, 3 - 4 minutes for the green peppers, and 2 to 3 minutes for the mushrooms.
Remove from broiler and allow to cool slightly, until ingredients and skewers can be handled. Leave broiler on. Remove skewers from ingredients and rethread 4 - 8 skewers, alternating lamb, green pepper, and mushrooms. Bate again with any remaining marinade.
Return skewers to broiler and turning frequently, broil until meat is reheated and cooked medium rare and vegetables are slightly blackened in spots. Serve immediately. Serves 8 |
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