Grilled Lamb on a Skewer |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | overnight plus 15 minutes | 30 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| FOR THE MARINADE: 2 large fresh tomatoes, chopped | 2 Tbsp olive oil | 2 tsp dried oregano |
| 1 tsp paprika | 1 bouquet garni | salt and ground black pepper |
| 1 lb lamb, cubed | 7 oz baby mushrooms | 1 red or green bell pepper, seeded and cubed |
| 8 bay leaves | ||
| 1 | Mix the marinade ingredients in a large bowl and add the lamb. Stir to coat, then cover, and leave to marinate for at least 6 hours or overnight in the refrigerator. |
| 2 | The next day, preheat a hot broiler. Arrange the marinated lamb, mushrooms, bell pepper, and bay leaves on eight skewers, alternating the different components. |
| 3 | Broil, turning frequently, and brushing with the marinade from time to time. Serve hot, with rice and tomatoes and eggplant salad. |