Lamb and Vegetable Kebabs

It is better to marinate the lamb overnight in a sour marinade, and then grill it with fresh vegetables.

Servings: 4

Ingredients

• Fresh lemon juice – 1/2 cup
• Olive oil – 4 teaspoon
• Dried oregano – 2 tbsp
• Garlic (chopped) – 6 cloves
• Lamb (cut into 2.5 cm pieces) – 450 g
• Cherry tomatoes – 16 pieces
• Bulgarian green pepper (seeded and cut into 2.5 cm cubes) – 1 pc.
• Salad onion (cut into slices 2.5 cm) – 1 pc.
• Vegetable oil for grilling grill

Directions

1. In a bowl, combine the lemon juice, oil, oregano and garlic and mix well. Take 1/4 cup of the marinade from the total mass for lubrication, cover and refrigerate.
2. Pour the remaining marinade into a large plastic bag with fasteners, put the meat in the same place, close the bag and put in the refrigerator for at least 8 hours, or better for 10, periodically stirring the meat with the marinade.
3. Grease the grill grate with vegetable oil and turn on the grill for preheating to medium temperature.
4. Remove the meat from the marinade. On metal skewers, string meat, tomatoes, onions and peppers in turn.
5. Place the kebabs on the grill and cook, uncovered, for about 3 minutes on each side. Then grease the kebabs on all sides with the reserved marinade and fry for another 8-10 minutes.
6. Grease the finished kebabs with the remaining marinade and serve immediately.