Lamb skewers with lemon and rosemary

Submitted by enr on 19 Feb 2009
700 g boneless leg of lamb
400 g tomatoes
1 pepper
150 g mushrooms mushrooms
8 tbsp olive oil
1 red onion
3 tbsp lemon juice
2 cloves garlic
1 tsp salt
4 bay leaf
1 tbsp rosemary
1 tsp lemon peel
1/2 tsp black pepper
Cut the meat into chunks. Discard the seeds from the peppers and cut into pieces. Luke cut in large pieces. Put in a glass container meat, olive oil, pepper and onion, lemon juice and rind, pressed garlic, bay leaves, salt, pepper and rosemary. Quickly replace the lid and put in the fridge for 24 hours, stirring occasionally. If use bamboo skewers soaked for 30 minutes in water. Clean mushrooms, cut the tomatoes into slices. Spread the drained skewers with sunflower oil and put - mushroom, tomato, half a bay leaf, a piece of meat, peppers, onions, etc. Bake in preheated BBQ, by turning pour over marinade.
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19 Feb 2009