Greek Lamb Kebabs
Greek Lamb Kebabs
Time: 48 hrs 40 mins
Ingredients
- 1 1/2-2 lbs boneless lamb shoulder
- 2 lemons
- 2 sprigs rosemary
- 6 garlic cloves, peeled
- 1 red chile, sliced
- 2 tablespoons olive oil
- 2 medium red onions, peeled
- black pepper
Directions
- 1 Cut the Lamb into 1 1/2 inch dice, removing any excess fat.
- 2 Cut each of the onions vertically into 6 wedges.
- 3 Grate the zest of one of the lemons into a large non-metallic bowl or dish.
- 4 Juice both lemons, and pour the juice into the dish with the zest.
- 5 Squash or crush the garlic cloves, adding to dish along with sliced chilli and a good pinch of black pepper.
- 6 Bruise the rosemary, by lightly crushing and bending it in your hands. This releases the flavour of the rosemary. Add to dish along with the olive oil.
- 7 Add the lamb and onions to the dish and toss everything around with your hands to give everything a good coating.
- 8 Leave for at least 24 hours, but 48 hours is even better.
- 9 Soak 6 wooden skewers in cold water for at least an hour, before threading the lamb and onions onto them.
- 10 Barbecue for 15-20 minutes until cooked, brushing occasionally with reserved marinade.
- 11 Serve with pitta and tzatziki.
