Turkish Lamb Kebobs
Try something different for your next barbecue.
2 pounds boneless leg of lamb
1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon fresh-ground pepper
3 large tomatoes, each cut into 8 wedges
1 large onion, peeled and cut into 8 wedges
1 eggplant
1 green pepper
Bay leaves
Cut lamb into 1-inch cubes. Mix lemon juice, oil, salt,and pepper in a large bowl. Add lamb and toss to coat well. Layer tomatoes and onions over lamb. Let stand at room temperature 4 hours to season.
Pare eggplant. Cut into 1/2-inch thick slices, then into 1-inch squares. Halve green pepper, seed, cut into 1-inch squares.
Thread lamb, eggplant, green pepper, onion, tomatoes and bay leaves onto 8 long skewers, using about 3 bay leaves for each and dividing other foods evenly. Place on grill about 5 inches above hot coals. Grill, turning several times, about 10 minutes, or until lamb is done as you like it.
2 pounds boneless leg of lamb
1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon fresh-ground pepper
3 large tomatoes, each cut into 8 wedges
1 large onion, peeled and cut into 8 wedges
1 eggplant
1 green pepper
Bay leaves
Cut lamb into 1-inch cubes. Mix lemon juice, oil, salt,and pepper in a large bowl. Add lamb and toss to coat well. Layer tomatoes and onions over lamb. Let stand at room temperature 4 hours to season.
Pare eggplant. Cut into 1/2-inch thick slices, then into 1-inch squares. Halve green pepper, seed, cut into 1-inch squares.
Thread lamb, eggplant, green pepper, onion, tomatoes and bay leaves onto 8 long skewers, using about 3 bay leaves for each and dividing other foods evenly. Place on grill about 5 inches above hot coals. Grill, turning several times, about 10 minutes, or until lamb is done as you like it.
posted by Nightowl | 6/04/2006
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