| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Bbq, Ethnic, Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chunked up |
| 2 |
|
Cloves garlic, minced |
| 1 |
T |
Rosemary, crumbled |
| 2 |
|
Lemons, juice of |
| 3/4 |
c |
Olive oil |
|
|
Salt/pepper, to taste |
|
|
Lamb cubes |
|
|
Bell pepper squares |
|
|
Cherry tomatoes |
|
|
Onion wedges |
INSTRUCTIONS
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
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