Ingredients
-
3 1/2
-
6
-
3
-
1/2
-
2
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Greek Lamb Brochettes,Really easy and really delicious. Serve with tzatziki and a nice cabernet sauvignon.,Easy and delicious. I came home from a busy day, made the marinade then had a nap. 3 hours later (I was very tired!) I grilled these kebabs in the oven, made some cous cous and a salad and we were eating dinner is less than 15 mins! used herb de Provence. Does that make it “French Lamb Brochettes”? 😉 I will make these again when it’s BBQ weather. I think they’ll be even nicer with some crispy BBQed bits.,Nice simple way for marinating and cooking lamb. I served the lamb in pitas with garlic hummus, chili sauce, tabbouleh, lettuce, kalamata olives and tomato. The flavour of the lamb added a real depth to a standard kebab. Yummy! Thanks Chef Kate! Made for ZWT 4.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut Trimmed Lamb Into 1 and 1/2 Inch Cubes. |
|
2
Done
|
Mix the Lamb and the Rest of the Ingredients in a Glass Baking Dish. |
|
3
Done
|
Cover and Refrigerate For at Least 4 and No More Than 8 Hours, Turning the Lamb Occasionally. |
|
4
Done
|
Preheat Broiler or Prepare Barbecue. |
|
5
Done
|
Divide Lamb Among Six to Eight Skewers and Arrange on Grill or Broiler Pan. |
|
6
Done
|
Paint With Marinade. |
|
7
Done
|
Broil to Desired Doneness, Turning Occasionally and Painting With Marinade, 9 Minutes For Medium Rare, 12 Minutes For Medium to Medium Well. |
