Name Greek Kebabs


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* 4 tablespoons olive oil
* 2 tablespoons white wine vinegar
* 2 tablespoons lemon juice
* 1 garlic clove, crushed
* 1 small onion, finely chopped
* 1,25 kg (2 1/2 lb) boneless fillet of lamb, cut into 2.5 cm (1 inch) cubes
* 2 onions, divided into leaves and cut into 2.5 cm (1 inch) squares
* salt and pepper

To garnish:
* lemon wedges
* 8 bay leaves
* parsley sprigs

1. Put the oil in a large shallow bowl with the vinegar, lemon juice, garlic, chopped onion and salt and pepper. Add the lamb, stir to coat, then cover and leave to marinate in the refrigerator for at least 2 hours, turning several times so that the lamb cubes remain coated in the aromatic marinade. 2. Blanch the onion pieces for 1 minute in a pan of boiling water and then drain, lift the lamb cubes out of the marinade, reserving the r marinade. Thread the meat alternately with the bay leaves and onion pieces on to 6-8 long oiled kebab skewers.
3. Cook the kebabs over hot coals on a preheated barbecue, turning and basting them with the reserved marinade, for 10-15 minutes or until tender. Serve garnished with lemon wedges, bay leaves and the parsley sprigs.

Serves: 6-8

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