A simple marinade and large-cut
vegetables add a Mediterranean touch to a barbecue.
Persian
Lamb Kabobs
- 1/2 cup vegetable oil
1/4 cup lemon juice
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
6 bay leaves
2 pounds lamb, cubed
4 tomatoes, cut in large chunks
2 green bell peppers, seeded and cut in large chunks
2 eggplants, cut in large chunks
- Combine oil, lemon juice,
garlic, salt, pepper and bay leaves in a medium bowl. Add lamb
and marinate for 4 to 5 hours in the refrigerator, turning once
to coat meat.
- Prepare grill for cooking.
- Thread lamb and bay leaves,
alternating with tomatoes, bell peppers, and eggplant onto skewers.
Brush with marinade. Grill over medium-high heat until lamb is
brown and cooked through, about 5 minutes on each side. Serve
hot.
Makes 6 servings.
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