Greek Style Kabobs
Source of Recipe
Jo Gainey
Marinade:
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1/4 cup dry chopped onion
1/2 teaspoon granulted garlic
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1/4 teaspoon celery seeds
16 ounces lamb, cut into 1-inch pieces
8 Whole mushrooms
2 Onions, cut into wedges
1 Red bell pepper, cut into wedges
8 oz. fresh pineapple, cut into chunks
TO PREPARE:
Combine the olive oil, lemon juice, parsley, dry chopped onion,
granulated garlic, salt, thyme, marjoram, pepper and celery seeds in a
bowl and mix well. Pour over the lamb in zip-lock bag, turning to coat.
Marinate, covered, in the refrigerator for 8 to 10 hours,
turning occasionally. Drain, reserving the marinade.
Thread the lamb, mushrooms, onion wedges, green peppers,
and pineappe alternately on skewers.
Grill over hot coals until the lamb is done to taste and
the vegetables are cooked and still crispy,
turning and basting occasionally with the reserved
marinade. Be aware: overcooking lamb makes it tough.
This recipe is also excellent with chicken or beef. Note: Marinade reserved
from chicken should be boiled before using it as a basting sauce.
SERVES: 4
|
|
member logon
