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.

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