Name Kebabs a la Grecque

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kebabs-a-la-grecqueImperial
4 lambs' kidneys, cored and cubed
1 lb lean boned leg of lamb, cubed
1 aubergine, peeled and cubed
1 green pepper, deseeded and cut into squares
6 button mushrooms
6 small firm tomatoes
For the marinade
4 tablespoons vegetable oil
juice of 1/2 lemon
1 small onion, chopped
1 garlic clove, crushed
salt and freshly ground pepper
1/4 teaspoon mustard powder
1 teaspoon dried oregano
2 bay leaves


Metric
4 lambs' kidneys, cored and cubed
500 g lean boned leg of lamb, cubed
1 aubergine, peeled and cubed
1 green pepper, deseeded and cut into squares
6 button mushrooms
6 small firm tomatoes
For the marinade
4 x 15 ml spoons vegetable oil
juice of 1/2 lemon
1 small onion, chopped
1 garlic clove, crushed
salt and freshly ground pepper
1/2 x 2.5 ml spoon mustard powder
1 x 5 ml spoon dried oregano
2 bay leaves


Combine all the marinade ingredients in a bowl. Add the kidneys, lamb, aubergine and green pepper and stir well. Cover and marinate in the refrigerator for at least 12 hours, stirring occasionally. Strain the marinade and reserve.
Thread the lamb, kidneys and vegetables on to six wooden kebab skewers, placing a tomato in the centre of each skewer. Arrange in a large shallow dish and spoon over the marinade. Without covering, MICROWAVE ON HIGH for 12 minutes, until the lamb is tender. Baste and give the dish a half-turn twice during cooking.
Serves 6

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