1 kg (2.2 lb) boned lean lamb, preferably from the leg
6 firm tomatoes
3 small green peppers
6 firm tomatoes
3 small green peppers
for the marinade
1 large onion (200 g approx)
1 1/2 tbsp olive oil
3 tbsp lemon juice
5 tsp salt
1/4 tsp ground black pepper
1 1/2 tbsp olive oil
3 tbsp lemon juice
5 tsp salt
1/4 tsp ground black pepper
method
1. Wipe the meat and trim off any excess fat. Cut the meat into 2cm cubes.
2. Make the marinade. Skin the onion and slice it thinly.
3. Put it in a deep bowl. Sprinkle the olive oil, lemon juice, salt and pepper over the onion slices.
4. Add the meat and stir well to coat the pieces of meat thoroughly.
5. Marinate the meat at room temperature for several hours, turning it occasionally.
6. Remove the lamb from the marinade and drain thoroughly.
7. Cut the tomatoes cross ways into slices.
8. Cut the green pepper into chunks and remove the membranes and seeds.
9. Thread tomato slices, meat, and chunks of pepper on each skewer.
10. Grill the skewers of meat and vegetables under high heat, or over a charcoal fire, turning the skewers occasionally, until the vegetables are well-browned and the lamb is done to taste.
11. For pink lamb, allow about 10 minutes; for well done lamb, allow about 15 minutes.
12. Slide the lamb and vegetables off the skewers on to warmed individual plates.
Serve with boiled rice.
2. Make the marinade. Skin the onion and slice it thinly.
3. Put it in a deep bowl. Sprinkle the olive oil, lemon juice, salt and pepper over the onion slices.
4. Add the meat and stir well to coat the pieces of meat thoroughly.
5. Marinate the meat at room temperature for several hours, turning it occasionally.
6. Remove the lamb from the marinade and drain thoroughly.
7. Cut the tomatoes cross ways into slices.
8. Cut the green pepper into chunks and remove the membranes and seeds.
9. Thread tomato slices, meat, and chunks of pepper on each skewer.
10. Grill the skewers of meat and vegetables under high heat, or over a charcoal fire, turning the skewers occasionally, until the vegetables are well-browned and the lamb is done to taste.
11. For pink lamb, allow about 10 minutes; for well done lamb, allow about 15 minutes.
12. Slide the lamb and vegetables off the skewers on to warmed individual plates.
Serve with boiled rice.
serving amount
serves 6
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