| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Ethnic, Meats, Bbq |
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion; chunked up |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Rosemary; crumbled |
| 2 |
lg |
Lemons; juice of |
| 3/4 |
c |
Olive oil |
|
|
Salt/pepper; to taste |
|
|
Lamb cubes |
|
|
Bell pepper squares |
|
|
Cherry tomatoes |
|
|
Onion wedges |
INSTRUCTIONS
ALYCE MANTIA KRBS41A
Put all the marinade ingredients in a blender or food processor and blend.
It will be pretty thick. Marinate your lamb cubes overnight in the fridge,
or a couple of hours at room temperature. Thread on skewers with squares of
bell pepper, cherry tomatoes and onion wedges. Grill over charcoal,
medium-rare to medium. Serve with rice and a salad. Put tomatoes,
cucumbers, black olives and feta on the salad (anchovies if you like them)
and make a vinaigrette with olive oil, red wine vinegar, garlic and oregano
for a good Greek salad. Warm pita bread.
Posted to MC-Recipe Digest V1 #1066 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 31, 1998
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”