Simple Healthy Lamb Kebabs
This recipe brings a taste of the Mediterranean with tender pieces of lamb marinated in zesty lemon and olive oil, threaded onto skewers with colorful veggies. The kebabs are grilled to perfection, creating a smoky aroma and juicy, flavorful bites. Enjoy with a side of crisp lettuce, white cabbage, and cucumber for a refreshing and satisfying meal.
— Constant Cookbook
Ingredients
- MARINADE:
- 4 tbsp olive oil
- Juice of 1 lemon
- 1 clove of garlic, crushed
- Salt & black pepper
- KEBABS:
- 300g diced lamb leg
- 1/2 red onion
- 3 small mushrooms
- 2 bay leaves
- 1/2 red or yellow pepper
- 1/4 white cabbage
- EQUIPMENT:
- Mixing bowl
- Grill pan
- Knife
- Spoon
- Chopping board
- Tin Foil
- Vegtable Knife
- Vegtable peeler
- 2 Wooden skewers
Instructions
- Mix together the marinade ingredients in a mixing bowl. Cut the meat into roughly 2cm cubes.
- Add the meat to the bowl and stir well. Cover and put in the fridge for 1-2 hours. When marinated remove the meat from the bowl onto a plate.
- Before preparing the vegtables soak the wooden skewars in cold water for 30 minutes.
- Peel the onion and cut into chunky wedges. Wash the pepper and cut into squares. Wash/wipe the mushrooms.
- Push alternate meat cubes, onions, mushrooms, pepper and bay leaves onto the skewers.
- Preheat the grill. Line he grill pan with foil. Place the kebabs on the grill pan and brush them with the marinade.
- Grill for 8-10 minutes. Turn the kebabs every 2 minutes to make sure they are cooked evenly.
- Serve with lettuce, strips of white cabbage and cucumber. (Optional- Serve with rice)
Yield
Serves 2
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