Lamb and Vegetable Kebabs
by Editorial Staff
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
- 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.
- 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.
- Grease the grill grate with vegetable oil and turn on the grill for preheating to medium temperature.
- Remove the meat from the marinade. On metal skewers, string meat, tomatoes, onions and peppers in turn.
- 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.
- Grease the finished kebabs with the remaining marinade and serve immediately.
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