Greek lamb kabobs-alyce mantia
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chunked up | |
| 2 | Cloves garlic; minced | |
| 1 | tablespoon | Rosemary; crumbled |
| 2 | larges | Lemons; juice of |
| ¾ | cup | Olive oil |
| Salt/pepper; to taste | ||
| Lamb cubes | ||
| Bell pepper squares | ||
| Cherry tomatoes | ||
| Onion wedges | ||
Directions
ALYCE MANTIA KRBS41A
Put all the marinade ingredients in a blender or food processor and blend.
It will be pretty thick. Marinate your lamb cubes overnight in the fridge, or a couple of hours at room temperature. Thread on skewers with squares of bell pepper, cherry tomatoes and onion wedges. Grill over charcoal, medium-rare to medium. Serve with rice and a salad. Put tomatoes, cucumbers, black olives and feta on the salad (anchovies if you like them) and make a vinaigrette with olive oil, red wine vinegar, garlic and oregano for a good Greek salad. Warm pita bread.
Posted to MC-Recipe Digest V1 #1066 by "M. Hicks" <nitro_ii@...> on Jan 31, 1998