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BuffaloSpree.com's Recipe of the week: Lamb Shish-Kebobs

Get in some final grilling!


Serves 4



2    pounds leg of lamb, trimmed and diced
1    medium onion, cut into large dice
2    green bell peppers, cut into large dice
¼   cup red wine vinegar
½   cup red wine
1    cup olive oil
2    cloves garlic, minced
2    teaspoons oregano leaves
1    teaspoon ground cumin
1    teaspoon kosher salt
1    teaspoon coarse black pepper



Skewer the lamb, onions, and bell pepper on 4 or 8 wooden or metal skewers and lay them in a shallow pan. Combine the vinegar, wine, oil, garlic, oregano, cumin, slat, and pepper in a small bowl and whisk together. Pour the marinade over the kebobs and refrigerate for at least an hour, turning twice. Remove the kebobs from the marinade (you can discard the marinade) and allow them to drain on absorbent paper for a few minutes. Grill the kebobs over a moderately hot fire for 5–10 minutes, turning frequently.



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