Traveling Across
America

Lamb Kebabs with Rosemary and Garlic

Home >> Recipes >> Lamb Recipes

Did You Know
Jokes
Puzzles
Tributes

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes

Ingredients:

8 ounces lamb fillet
small onion, finely chopped
2 cloves of garlic, crushed
1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)
1 tablespoon olive oil
salt and pepper
1 red or green pepper, chopped into squares
bay leaves

Directions:

Mix the onion, garlic, rosemary, olive oil and salt and pepper in a glass bowl. Chop the lamb into equal-sized chunks (about 1 inch across) and stir thoroughly into the marinade. Leave to soak for several hours in the fridge. When you're ready to cook, thread the lamb chunks onto skewers, alternating with pepper and bay leaves. Don't wipe off the onion pieces clinging to the meat. Cook under a hot grill for 10 minutes, turning once. The lamb should be slightly pink in the middle. The bay leaves will burn, but don't worry about it. You're not supposed to eat them anyway.

Makes 2 servings

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.