Sunday 24 December 2017

PREPARE: Lamb Kebabs


- 1 basket juicy red grape tomatoes or cherry tomatoes

- 1 large red bell pepper cut into 1x2 inch pieces

- 2 mushroom caps cut into 10 or 12 wedges

- 18 to 24 pieces lean lamb, from a boneless leg, cut into 1 inch square pieces

- 1 large sweet onion cut into 10 or 12 wedges

- 1/2 cup dry red wine

- 1 Tablespoon oregano

- Pinch of salt

- Grindings of good black peppercorns

- 2 teaspoons balsamic vinegar

- 1/4 - 1/3 cup good olive oil

- olive oil


- Mix all the marinade ingredients in a deep glass bowl. Taste and adjust seasonings to your liking.

- Add the lamb chunks, cover and refrigerate for at least 2 hours or overnight if possible.

- Turn the lamb to make sure it gets fully coated with the marinade.

- Prepare all the vegetables and have 6 skewers ready.

- Remove the lamb from the marinade.

- Discard the marinade.

- Beginning and ending with a piece of onion, thread the lamb and vegetables onto the skewers, making them fit snugly against each other.

- Place the kebabs in a roasting pan and drizzle with a bit of olive oil.

- Sprinkle them with salt and black pepper if desired.

- Grill the kebabs over medium-high heat until the lamb reaches an internal temperature of 140 degrees.

- Remove the skewers from the heat and allow the kebabs to rest in a warm place for 5 to 10 minutes.

The lamb will continue to cook and rise in temperature to at least 145 degrees which is medium-rare. Grill lamb longer if you prefer it to be more done.

Tourism Observer

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