Andy Dabbakian’s Shish Kebab
Tender cubes of marinated lamb, grilled over hot coals. Perfect for a celebratory picnic.
Equipment
- Grill or a Shish Kebab Machine
Ingredients
- ½ leg of lamb (boned and cubed into 1 ½ inch pieces)
- 1 onion (medium, sliced)
- 2½ tbsp olive oil
- 3 ounces tomato paste
- salt and pepper to taste
Instructions
The Day Before
- Place cubed meat into a large mixing bowl. Add the onions, oil, coriander, vinegar, tomato paste, salt and pepper. Mix well. Cover and refrigerate overnight. Be sure to toss the meat mixture periodically to redistribute the ingredients.
Day of Grilling
- Mix meat once more before placing meat on the skewers.
- Broil over charcoal fire; skewers should be turned frequently at the start to sear the outside of the meat, retaining natural juices.
- When the tips of the meat cubes take on a well-roasted appearance, remove from fire.
Notes
Andy’s Notes:
1. Your own taste and practice will tell you how long to keep the meat over the charcoal. If the skewers are held 5 to 6 inches over the hot coals, the following rule of thumb will prove satisfactory:
Rare: 10 minutes
Medium rare: 15 minutes
Well-done: 20 minutes 2. For interesting variations, you may alternate pieces of green pepper, large mushroom caps, and firm, small tomatoes between the meat cubes.
Rare: 10 minutes
Medium rare: 15 minutes
Well-done: 20 minutes 2. For interesting variations, you may alternate pieces of green pepper, large mushroom caps, and firm, small tomatoes between the meat cubes.
Tried this recipe?Let us know how it was!