700 g (1 1/2 lb) boneless leg lamb, fat removed
2 onions, cut into eighths
4 tomatoes, quartered
2 onions, cut into eighths
4 tomatoes, quartered
Marinade:
75 ml (3 fl oz) dry white wine
4 tbsp olive oil
1 bay leaf
2 cloves garlic, crushed
1 small stick celery, finely chopped
2 tbsp chopped basil (optional)
4 tbsp olive oil
1 bay leaf
2 cloves garlic, crushed
1 small stick celery, finely chopped
2 tbsp chopped basil (optional)
method
1. Cut lamb into cubes and put into a shallow dish.
2. Mix together wine, olive oil, bay leaf, garlic, celery and basil, if using.
3. Pour marinade over meat and stir to coat. Cover, chill and leave to marinate for 1 - 2 hrs.
4. Preheat grill. Arrange meat, onions and tomatoes on 8 skewers. Grill for 10 - 15 mins, basting with marinade from time to time. Turn over halfway through cooking time.
Other vegetables such as mushrooms and red or green peppers are just as tasty on these kebabs.
If cooking on a barbecue, pitta bread makes the ideal accompaniment. Warm pitta breads for a few minutes, split them open and fill with the cooked meat and vegetables.
2. Mix together wine, olive oil, bay leaf, garlic, celery and basil, if using.
3. Pour marinade over meat and stir to coat. Cover, chill and leave to marinate for 1 - 2 hrs.
4. Preheat grill. Arrange meat, onions and tomatoes on 8 skewers. Grill for 10 - 15 mins, basting with marinade from time to time. Turn over halfway through cooking time.
Other vegetables such as mushrooms and red or green peppers are just as tasty on these kebabs.
If cooking on a barbecue, pitta bread makes the ideal accompaniment. Warm pitta breads for a few minutes, split them open and fill with the cooked meat and vegetables.
serving amount
serves 4
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