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Barbecue Lamb Kebab
2-2½ pounds lamb (leg or shoulder), cut into approx 1 inch cubes
3 large onions, cut into quarters
1½ cups lemon juice
3 tablespoons olive oil
1½ tablespoons oregano (fresh is best but dried is fine)
1½ teaspoons salt
1½ teaspoons pepper
3 cups plain unsweetenedl yogurt, optional for serving
In a large bowl, combine the lamb, lemon juice, oregano, salt & pepper.
Mix thoroughly so the lamb is well coated
Cover with plastic wrap and refrigerate for approximately 6 hours.
If you’re going to be using wooden skewers, make sure you’ve soaked them for 30 minutes in cold water which will prevent them from charring on the grill.
After lamb has marinated, alternately thread the lamb and onion segments onto skewers.
Over a medium-high heat, barbecue the shish-kebabs until the lamb has browned and cooked through.
You will need to brush the shish-kebabs a few times with olive oil during the barbecue process.
Serve immediately.
You might like to add a dollop of yogurt to each shish-kebab.
Goes nicely with steamed rice & a Greek salad (ie, feta cheese, olives etc).
Serves: 4.
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