Greek Marinated Kabobs
Ingredients
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup minced fresh parsley
1 small onion, chopped
1 clove of garlic, minced
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1/4 teaspoon celery seeds
8 ounces lamb, cut into 1-inch pieces
Whole mushrooms
Onions, cut into wedges
Green bell peppers, cut into wedges
Carrots, cut into chunks
1/4 cup lemon juice
1/4 cup minced fresh parsley
1 small onion, chopped
1 clove of garlic, minced
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1/4 teaspoon celery seeds
8 ounces lamb, cut into 1-inch pieces
Whole mushrooms
Onions, cut into wedges
Green bell peppers, cut into wedges
Carrots, cut into chunks
Methods/steps
Combine the olive oil, lemon juice, parsley, chopped onion, garlic, salt, thyme, marjoram, pepper and celery seeds in a bowl and mix well
Pour over the lamb in a shallow dish, 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 carrots alternately on skewers
Grill over hot coals until the lamb is done to taste and the vegetables are of the desired degree of crispness, turning and basting occasionally with the reserved marinade
SERVINGS: 3 - 4
Pour over the lamb in a shallow dish, 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 carrots alternately on skewers
Grill over hot coals until the lamb is done to taste and the vegetables are of the desired degree of crispness, turning and basting occasionally with the reserved marinade
SERVINGS: 3 - 4
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