Succulent and aromatic, these kebabs make a fabulous meal either served with rice or Greek bread. Accompaniments may include Ratatouille, a yogurt, cucumber and mint salad and a well-chilled white wine such as Hymmetus.
5 fl. oz. yogurt
1 teaspoon fresh rosemary or
1 teaspoon dried rosemary
2 garlic cloves, crushed
½ teaspoon black pepper
11 teaspoons salt
3 lb. boned leg of lamb, cut into
2 green or red peppers, white pith removed, seeded and cut into pieces
3 onions, quartered, the quarters cut in half across and the layers separated
In a large mixing bowl, mix the yogurt with the rosemary, garlic, pepper and salt. Add the lamb cubes and turn and toss them in the yogurt mixture. Cover the bowl and leave the meat to marinate for 5 to 6 hours at room temperature, or overnight in the refrigerator. Turn the meat once or twice.
Preheat the grill to high. Thread the lamb cubes, alternately with the pieces of pepper and onion, on to skewers. Line the grill rack with aluminium foil. Put the skewers on top and place the pan under the heat.
Grill the kebabs for 5 minutes. Turn the skewers and grill for a further 4 minutes. The kebabs should be just cooked and the edges of the meat and vegetables browned.
If the kebabs are being served with rice, arrange the skewers on top of the rice and then pour the cooking juices which have collected in the grill pan over the top. Serve immediately.
Three attractive kebabs – Kebabs with Fruit, Kebabs in Herb Marinade and Kebabs, American-Style.