Summary

Ingredients

• 1 kg lamb
• 2 eggplant (s)
• 1 red pepper (s)
• 1 green pepper (s)
• 2 tomato (s), firm
• 4 onion (s)
• 0.5 ½ lemon (s), add the juice
• 8 bay leaves
• salt and pepper
• olive oil

Print Recipe Pin Recipe

Instructions

1. Cut lamb into 4 cm pieces. Mix 2 tablespoons olive oil with the juice from the 1/2 lemon and pour over the lamb. Mix well, then sprinkle with salt and pepper. Arrange some onion slices and bay leaves on top. Cover and refrigerate for 5 to 6 hours.
2. Cut eggplants, red pepper, green pepper, tomatoes, and onions into slices. Thread lamb pieces alternately on 4 large skewers with the vegetable slices and bay leaves. Brush grill grate with olive oil. Grill over medium-high heat, turning frequently, for 10 minutes until cooked through. Serve immediately while hot.