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Ingredients
- boned leg of lamb - 450g/1 lb,
cubed
- tomatoes - 4, halved
- green and yellow pepper - 1
each, seeded and cut into squares.
- button mushrooms - 225g/8 oz
- baby onions - 8, halved
- butter - 15ml/1 tbsp, melted
- bulgur wheat - to serve
For the marinade
- large onion - 1, grated
- garlic - 2 cloves, crushed
- fresh oregano - 15ml/1 tbsp
- black pepper and salt
- olive oil - 45ml/3 tbsp
- lemon juice - 1 lemon
Method
- First make the marinade, blend
garlic, onion, lemon juice, oregano, oil and seasoning.
- Put the meat in a shallow dish
and pour over the marinade. Cover with clear film and leave to
marinade overnight in the fridge.
- Thread the lamb on to skewers,
alternating with pieces of onion, mushrooms, yellow and green
pepper. Tread the tomatoes separate skewers.
- Grill the kebabs and tomatoes
over hot charcoal for 10-12 minutes, basting with butter. Serve
with bulgur wheat. Serves 4.
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