Classic recipe for skewered and grilled cubes of meat.
Course Main Course
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Marinating Time 1 dayday
Total Time 1 dayday40 minutesminutes
½leg of lambtrimmed and cubed
2cupspomegranate juiceor dry red wine
Put the lamb cubes in a large mixing bowl.
Add the tomato, garlic, onion and parsley. Toss thoroughly.
Add the coriander, crushed pepper and pomegranate juice. Toss again.
Cover, and refrigerate overnight, mixing at least once.
Place lamb on skewers, then brush on olive oil and sprinkle on sea salt.
Note: Save the marinated onions and tomato chunks but DON’T serve raw. Cook in a pan on the stove, or wrap in aluminum foil and cook on the grill.
We love to roast more tomatoes and onions and red or green peppers with our kebab, but it’s best to cook them separately. Alternating meat and veggies on the skewers makes a nice presentation, but they don’t all cook at the same rate.