- 3 lbs. lamb, cut into cubes.
- 2 lbs. lemon, quartered.
- 2 lbs. onion, cut into chunks.
- 6 cloves garlic, crushed and peeled.
- Salt and pepper to taste.
- Cut vegetables of your choice.
Cube the lamb into chunks about 1 inch in size. Place these chunks into a container to marinate with the quartered lemon, crushed garlic and chunks of onion. Squeeze some of the juice from some of the lemons on top of the meat. Add salt and pepper. Mix well, cover the container and allow to marinate for 3 full days under refrigeration, turning daily to infuse the flavors and tenderize the lamb.
After the lamb has marinated for 3 days, skewer the chunks of meat with vegetables of your choice. Tomatoes, onions, peppers, squash, mushrooms or any other preferred vegetables can be used. Alternate pieces of meat with the vegetables on the skewers. If you use bamboo skewers, soak them first in water for at least an hour to prevent them from burning on the grill. Metal skewers can be used as well, and do not need soaking.
Once the kabobs are skewered, place them on a hot grill and cook for about 2 minutes per side (8 minutes total) or until lightly charred on the surface. Basting is not necessary. Serve the skewers hot, on top of steamed rice, and serve with a green salad and any other accompaniments that seem appropriate. Do not overcook the lamb! For maximum tenderness, the lamb should be cooked medium rare to medium. If you prefer meat cooked well done, it will be dry and not as tender.
This is one recipe you should try at least once. It is well worth the effort and is an excellent choice for an unusual grilling experience.
- Yields: 8 servings
- Preparation Time: 3 days