Traditional Shish Kebabs are made with lamb. Marinate the meat long enough to get the flavor into the lamb and grill it hot and fast. This is truly a classic dish that is worth making. Serve over rice or on a warmed pita.
- 2 to 2 1/2 lbs./1 to 1.2 kg. of lamb and mutton (trimmed of excess fat and cut into 1-inch cubes)
- 3 medium bell peppers (various colors, cut into 1-inch pieces)
- 1 large onion (red, cut into 1-inch pieces)
- For Marinade:
- 1/3 cup/80 mL. olive oil
- 4 tablespoons lemon juice
- 2 teaspoons/10 mL. salt (sea)
- 1 teaspoon/5 mL. cumin
- 1 teaspoon/5 mL. ginger (grated)
- 1 teaspoon/5 mL. black pepper
- Garnish: lemon and lime wedges
1. Combine marinade ingredients in a small plastic or glass bowl. Place lamb pieces with marinade into a resealable container (a large zip top bag works best). Toss, seal bag, and refrigerate for 2 to 24 hours. The longer you marinate the more flavor the meat will gain.
2. Preheat grill for high heat. Thread lamb, onion and pepper pieces onto skewers, intermixing the pieces. Place kebabs on hot grill and cook for about 7 to 8 minutes, uncovered.
Turn to cook each of the 4 sides for the same amount of time, for a total of 10 minutes. Cook longer if lamb chunks are larger than specified above.
3. Once cooked to desired doneness, remove kebabs from grill and serve with lemon and lime slices.
|Nutritional Guidelines (per serving)|
|Total Fat||50 g|
|Saturated Fat||18 g|
|Unsaturated Fat||25 g|
|Dietary Fiber||1 g|