Shashlik (lamb kebabs)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Olive oil |
| ½ | Lemon; juice of | |
| 1 | Clove garlic; crushed (1 to 2) | |
| 1 | kilograms | Boned leg of lamb; cut into large |
| ; cubes (2lb) | ||
| Salt and cayenne pepper | ||
Directions
Mix the oil, lemon juice and crushed garlic together to make a marinade.
Stir in the meat, cover and chill in the refrigerator for 4-6 hours, turning it over occasionally.
Thread the meat onto skewers and grill for 8-10 minutes, turning the skewers from time to time to brown the kebabs on all sides.
An extra 5 minutes cooking time may be needed if cooking on charcoal, depending on the heat of the coals.
Brush the kebabs with the marinade occasionally while cooking.
Season and serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.