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

Summary

Ingredients

• Fresh lemon juice – 0.5 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

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Instructions

1. In a bowl, combine the lemon juice, olive oil, dried oregano, and chopped garlic, and mix well. Set aside 1/4 cup of this marinade in a covered container and refrigerate it.
2. Pour the remaining marinade into a large resealable plastic bag, add the lamb pieces, seal the bag, and refrigerate for at least 8 hours, stirring occasionally.
3. Brush the grill grate with vegetable oil and preheat the grill to medium temperature.
4. Remove the lamb from the marinade. On metal skewers, thread the lamb, tomatoes, peppers, and onions, alternating between them.
5. Place the kebabs on the grill and cook for 3 minutes on each side. Brush all sides with the reserved marinade and grill for 8-10 minutes more, turning occasionally.
6. Brush the finished kebabs with any remaining reserved marinade and serve immediately.