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Kubasi Sis Kebabi (Spiced Lamb on Skewers)

2 lb Lamb Steaks or Roast; cut into 1-inch cubes
1 md Onion; minced
One Lemon ; Juice of
6 Green Bell Peppers; rinsed and seeded
2 Tomatoes; (or about 2 dozen Cherry Tomatoes)
Salt and Freshly Ground Black Pepper

Place cubed lamb in a bowl; add minced onion and lemon juice. Cover and marinate for 2 to 3 hours.

Soak wood skewers in water for about an hour.

Cut peppers into large strips and cut tomatoes into 6 to 8 equal sections.

To assemble the kebab, alternate layers of meat with sections of peppers and tomatoes on the prepared skewers.

If the green pepper strips are long enough, you may start a kebab by piercing one end of the green pepper with the skewer, adding a cube of lamb meat, and finishing with the other end of the green pepper, then skewering a tomato piece.

Ideally, you will want to have 6 to 8 pieces of lamb on each skewer. Also note that cherry tomatoes may be substituted for the tomato sections as they tend to stay firmly attached to the skewer -- even when they split open during grilling.

Cook kebabs on a moderate to hot grill, turning every 3 to 4 minutes, until the meat is cooked through, about 20 to 30 minutes. Salt and pepper should be added while grilling.

If your meat is drying out, you may elect to baste while grilling. Use a half oil and half lemon juice mixture with a little thyme for enhanced flavor, if desired.

Remove the finished kebabs from the grill and serve immediately.

Goes well with plain or flavored rice, and spinach salad with yogurt dressing.

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