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Shish Kebab
Many different kinds of kebab are eaten throughout the Middle East, and they are almost always cooked over an open wood or charcoal fire.
Ingredients
450g/1lb boned leg of lamb, cubed
1 large green pepper, seeded and cut into squares
1 large yellow pepper, seeded and cut into squares
8 baby onions, halved
225g/8oz button mushrooms
4 tomatoes, halved
15ml/1 tbsp melted butter
Bulgur wheat, to serve
FOR THE MARINADE
45ml/3 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, crushed
1 large onion, grated
15ml/1 tbsp fresh oregano
Salt and freshly ground black pepper
Details
Serves: 4
Method
1. First make the marinade: blend together the olive oil, lemon juice, crushed garlic, onion, fresh oregano and seasoning. Place the meat in a shallow dish and pour over the marinade. Cover with clear film and leave to marinate for several hours, or overnight, in the fridge.
2. Thread the lamb on to metal skewers, alternating with pieces of pepper, onions and mushrooms. Thread the tomatoes on to separate skewers.
3. Cook the kebabs and tomatoes on a hot barbecue for 10 minutes, turning occasionally and basting with butter. Serve with bulgur wheat.
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