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LAMB KABOBS |
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Combine all the ingredients except the lamb, red onions and peppers into a
large non-reactive (glass or ceramic) bowl. Mix well. Add the cubes of tender
lamb meat to the bowl and toss until each piece is well coated. Cover in
plastic wrap and place in the fridge to marinate for 4 to 8 hours.
Place some bamboo skewers into water to soak for a minimum of 20 minutes.
Preheat the grill to medium high heat. If you can't hold you hand over the heat
for a count of 5-steamboats the grill is too hot. Lower the heat and let it
cool a bit.
Arrange the lamb on the skewers alternating with a piece of onion and red
pepper between each cube of meat.
Oil the grill to avoid sticking. Arrange the skewers on the grill so that the
tips are off the heat. Let cook for approximately 2-3 minutes per side until
nicely browned.
Remove and serve hot with Tzatziki dip.
Yield: Serves 4
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