Lamb Kebabs, Shish KebabsTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 5 minutes
Marinating time: 4 hours
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:184.4 kcal
Proteins:12.8 g
Fats:13.9 g
Carbohydrate:1.9 g
Fibers:0.5 g
Sugar:0.8 g
Cholesterol:48.3 mg
Sodium:41 mg
Calcium:14.7 mg
Energy:663 kcal
Proteins:46 g
Fats:49.8 g
Carbohydrate:6.8 g
Fibers:1.9 g
Sugar:2.9 g
Cholesterol:173.5 mg
Sodium:147.3 mg
Calcium:52.7 mg
SIMILAR RECIPES
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
boneless lamb, excess fat removed and cut into cubes
1
onion, coarsely chopped
30
ml
olive oil
juice of 1/2 lemon
1
large tomato, cut into wedges
1
green pepper, seeded and cut into wedges
30
ml
heavy cream or yogurt
salt and pepper
METHOD
- In an earthenware dish, place the onion, the pepper and the lamb; add the lemon juice and olive oil; season with salt and pepper; let marinate for 4 hours in the refrigerator (2 hours at room temperature):
- preheat the oven to broil;
- divide the lamb cubes amongst four skewers; brush with cream;
- prepare four other vegetable skewers (one for each guest) with the wedges of onion, peppers and tomatoes;
- place the skewers over a grill placed over a deep pan (to catch the cooking liquid);
- grill for 5 minutes on each side;
- check the vegetables for doneness (they tend to be ready before the lamb);
- serve by sliding the meat and vegetables onto a bed of rice;
- or cook directly on a very hot barbecue.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
Lamb is best eaten pink, so the suggested cooking time is 10 minutes. However, if you prefer it well done, as they do in Turkey and Middle Eastern countries, factor in another two minutes per side.
