Lamb Shish Kebab Recipe
PREP TIME: 15 MINUTES | COOK TIME: 20 MINUTES | TOTAL TIME: 35 MINUTES | SERVINGS: 6 | RECIPE BY: MAUREEN ABOOD
There is no better summer meal than laham mishweh--the grilled combination of lamb and onion is utterly mouth-watering. No marinade is needed! The key to proper grilling of the meat is to bring it to room temperature for a couple of hours before cooking. This ensures even cooking and prevents the exterior of the meat from burning before the interior is cooked.
INGREDIENTS
2 pounds leg of lamb, cut into 2-inch cubes
1 large sweet red onions, cut into 2-inch chunks
1 red, yellow, orange or green bell pepper, cut into 2-inch pieces
Kosher salt and black pepper, to taste
2-3 tablespoons extra virgin olive oil
INSTRUCTIONS
1. Season the meat generously with salt and pepper, then let it rest and come to room temperature.
2. Heat the gas or charcoal grill to a level of medium high heat. Thread the skewers, preferably stainless steel, with a pattern of 2 pieces of meat, 1 chunk of onion, and one pepper, repeated. Or any pattern you like. Or no pattern at all. Just be sure not to thread the meat and vegetables too tightly, to give them room to cook fully and to enjoy more the grilled surface area.
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