Recipe provided by | BLUE BOWL RECIPES
Servings: 4 Preparation time: 25 minutes Cook time: 12 minutes
INGREDIENTS
FOR THE LAMB
2-1/2 pounds boneless leg of American Lamb meat, cubed
6 tablespoons olive oil
6 cloves garlic (medium to large ones)
1 tablespoon oregano
1/2 teaspoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 one lemon, juiced
FOR THE VEGGIES
4 medium bell peppers
2 medium yellow onion
1 and 1/2 cups cherry tomatoes
6 tablespoons olive oil
1/2 a lemon, juiced
3 cloves garlic
1 teaspoon oregano
3/4 teaspoon salt
pinch pepper
FOR SERVING
mixed greens tossed with a bit of lemon juice and olive oil
DIRECTIONS
Prep: Add the lamb marinade ingredients to a large tupperware container and mix everything together. Add the lamb meat, and toss it in the marinade so it’s well coated. Let marinate at least 2.5 hours before grilling, or up to 8 hours.
Chop your veggies into large chunks – leave the tomatoes whole. Add to a container or bag with marinade ingredients, like we did with the lamb.
Soak your skewers (if wooden, not metal) in water for an hour before grilling.
Assemble Kebabs: Alternate meat and veggies, leaving a bit of room on both ends of the skewer.
Grill: Grill the kebabs over medium heat. Cook about 4-5 minutes, rotate, and repeat. Cut into one of the larger pieces to ensure desired level of doneness.
Serve + Store: Serve with a bed of fresh greens tossed with a splash of lemon juice and olive oil. Store leftovers in an airtight container in the fridge for up to 5 days.