For these kebabs, I use lamb pulp, onions, bell peppers and orange slices. Serve lamb kebabs with citrus salsa (salad).

Summary

Ingredients

• Boneless lamb pulp (diced 2.5 cm) – 450 g
• Grapefruit juice – 1.25 cups
• Liquid honey – 0.3333 cup
• Fresh mint (chopped) – 2 tbsp
• Salt – 0.75 teaspoon.
• Ground coriander – 0.75 teaspoon
• Ground black pepper – 0.75 teaspoon.
• Grill Grill Oil
• Medium orange – 4 pcs.
• Grapefruit pink medium – 2 pcs.
• Mango (diced) – 0.5 cup
• Fresh mint (chopped) – 1-2 tbsp
• Medium-sized onions (cut into slices) – 2 pcs.
• Bulgarian red pepper (cut into 2.5 cm cubes) – 1 pc.

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Instructions

1. In a large bowl, combine grapefruit juice, honey, 2 tablespoons of mint, salt, coriander and black pepper. Pour one glass of marinade into a large zippered plastic bag. Put chopped mutton in the same bag, fasten the bag, shake well and put in the refrigerator for 1-4 hours. Cover the rest of the marinade and also refrigerate.
2. Prepare salsa. Peel the grapefruit and 2 oranges, cut into slices and remove the films, finely chop the pulp. Place the chopped pulp in a small bowl, add the mango and mint, cover and refrigerate.
3. Grease the grill grate with vegetable oil and turn on the grill for preheating to medium temperature. Peel the remaining two oranges and cut each into 8 slices. Remove the meat from the bag and remove the marinade. On 8 metal skewers, string meat, onions, orange slices and bell peppers. Put the kebabs on the grill rack and fry, uncovered, for about 4 minutes on each side, while periodically brushing with the reserved marinade from the refrigerator. Serve kebabs with citrus salsa.