Grilled Skewered Lamb and Vegetables
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These are traditionally accompanied by a salad of chopped onions, cucumbers, tomatoes and parsley, moistened with lemon juice.
INGREDIENTS
1-1/2 pounds boneless lamb sirloin, cut into 1-1/2 inch cubes
8 fresh button mushrooms, stems trimmed off flush with caps
8 small tomatoes
1 large green or red pepper, cut into 1-1/2 inch squares
8 small boiling onions or shallotsNOTE - The original recipe also calls for 2 lamb kidneys, peeled, halved lengthwise, inner core of fat removed, and halved crosswise. My family will not eat the kidneys, so I eliminate it from the recipe. But, if you wish, you may add them into your preparation of this dish.
Thread the meat (or meats if you add the kidneys) and vegetables onto 8 flat-bladed skewers, alternating the meats with the vegetables. Grill them over hot coals for about 15 minutes, turning the skewers several times during the cooking.
Serves 4