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Instructions |
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Trim and discard excess fat from lamb. Cut leg into steaks about 1 inch thick. Then cut each steak into cubes 1 to 1 1/2 inches thick. In a large bowl or zippered plastic bag, combine marinade ingredients. Add cubed lamb and stir. Cover bowl or seal bag and refrigerate a minimum of 8 hours and up to 24 hours.
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Remove core from red and green peppers; cut in 1-inch squares. Peel red onion; separate layers and cut into 1-inch pieces.
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To assemble- Alternating pepper, onions and lamb, thread meat and vegetable onto skewers, allowing 5 cubes of lamb, 2 or 3 pieces of peppers and 2 chunks of onion per skewer
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For Medium well done, grill 2 to 3 minutes per side for a total of 8-12 minutes. Timing may have to be adjusted depending on the barbecue and the weather. Serve with Yogurt Mint Dip.
1/2 cup plain yogurt.
1 large garlic clove, minced
2 tbsp. fresh mint
1/2 tsp. salt
Combine and refrigerate for about an hour.
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Originally Submitted
2/8/2013
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