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1/4 cup extra virgin olive oil
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1/4 cup red wine vinegar
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1/4 cup onion, minced
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1/4 cup fresh mint, chopped
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2 tablespoons fresh lemon juice
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3 garlic cloves, minced
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1/4 teaspoon fresh ground black pepper
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2 pounds leg of lamb, trimmed of all fat
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4 medium onion, cut into 16 wedges
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16 pieces green pepper, cut into squares
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16 cherry tomatoes
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16 mushrooms, stemmed and washed
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8 bamboo skewer, soaked in water for 15 - 30 minutes
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Dash canola oil, for the grid, if using grill
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To prepare the marinade, place all the ingredients in a medium bowl, mix well, and set aside. Cut the lamb into 1 1/2- to 2 inch chunks. Blanch the onions and green peppers for 5 to 6 minutes, since they take longer to cook. Divide the kabob ingredients into 8 portions and thread the skewers, alternating lamb, onion, green pepper, tomatoes and mushrooms. (If using an electric grilling machine, cut the skewers to fit the machine). Arrange the skewers in a shallow dish. Pour the marinade over the kabobs, cover, and refrigerate for 4 hours to overnight, turning occasionally. When ready to grill, remove the shish kabobs, and reserve the remaining marinade for basting. (It can also be heated and drizzled over the kabobs.) Let sit at room temperature 30 minutes before grilling. Prepare the grill or electric grilling machine for cooking. If using a charcoal grill, oil the grid and place the kabobs over ashen coals. Baste with some of the reserved marinade. Grill for about 7 minutes for medium doneness, turning, and basting occasionally. If using an electric grilling machine, place the kabobs on a hot grill, drizzle a bit of the marinade over the top, and cook for 2 1/2 to 3 minutes for medium rare to medium doneness. Serve the kabobs over a bed of brown rice or couscous, and drizzle a bit of the heated marinade over the top.
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