Mediterranean Lamb Kebobs
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Although eaten in the United States usually in backyard cookouts, Kebobs are street food in many Middle Eastern countries.
INGREDIENTS
3 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch chunks
1/2 cup fresh lemon juice
1 tablespoon olive oil
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Sea salt and freshly ground black pepper, to taste
2 large red bell peppers, stemmed, seeded, and cut into 1-inch squares
8-ounces fresh mushrooms, cleaned and stems removedCombine lemon juice, olive oil, garlic, cumin, oregano, salt, and pepper in a gallon-sized zip-top plastic bag. Add lamb pieces, seal bag tightly and refrigerate several hours or overnight.
Preheat grill on high for 5 minutes while you prepare the kebobs. Drain marinade from lamb pieces and thread on skewers, alternating with the pepper chunks and mushrooms.
Grill 5 to 7 minutes on 1 side. Turn and grill 5 minutes more. Test with a sharp knife to determine doneness and grill longer, according to preference.
Makes 6 servings
