Greek Shish Kebab
In this popular Mediterranean dish, tender chunks of marinated lamb are skewered and grilled with chunks of red onion, green and/or red bell pepper and mushrooms.
1/3 cup olive oil
3 tablespoons lemon juice
1 large onion, finely chopped
2 dry bay leaves
2 teaspoons dry oregano
1/2 teaspoon freshly ground black pepper
2 pounds lean boneless lamb (leg or shoulder), trimmed of fat and cut into 1 1/2-inch cubes
1 large mild red onion, cut into 1-inch pieces
1 large or 2 medium green and/or red bell pepper, cut into 1 1/2-inch pieces
1/2 pound whole cremini mushrooms
- In a large nonmetallic bowl, stir together oil, lemon juice, chopped onion, bay leaves, oregano, and pepper. Add lamb; stir to coat. cover and refrigerate for at least 4 hours or overnight; stirring several times.
- Lift meat from marinade and drain briefly. Add red onion, bell pepper, and mushrooms to marinade; turn to coat, then lift out, reserving marinade.
- Thread meat cubes alternately with the vegetables on six skewers.
- Place skewers on a lightly greased grill 4 to 6 inches about a solid bed of medium-hot coals. Cook, turning and basting frequently with reserved marinade, until meat and vegetables are well browned but meat is still pink in the center, about 12 to 15 minutes (cut to test).
Makes 6 servings.