Lana's Lamb Shish Kebab

In my family, everyone has their version of Shish Kebab. I use beer, in the marinade. Mom uses red wine. Aunt Marlene prefers teriyaki. If you aren't familiar, shish kebab, is Turkish in origin. It means shish (to skewer) kebab (meat). Skewered meat. You can use beef, pork, sausage, etc. Today I am using lamb.

I cube 1 - 2" pieces, from the leg of lamb. A few things to keep in mind. Cut meat away from the bone. Remove fat, silver-skin, and the tendon.  Save the fat, and smaller pieces of meat, for ground lamb. 

You'll want to marinate you kebab, overnight. This will tenderize the meat, and provide flavoring.

They don't take long to grill, but you want a little char. Shish Kebab. The perfect way to start grilling season.

LANA'S LAMB SHISH KEBAB

 

MEAT:

1 Pound lamb, cubed

 

MARINADE:

1 Red bell pepper, cubed

1 Green bell pepper, cubed

1 Yellow onion, cubed

2 Tablespoons cooking oil

1 Teaspoon Righteous Seasoning

6 Ounces Blue Moon Belgian White Beer

 

SEASONING:

2 Tablespoons cooking oil

1 Teaspoon Maldon's flaked sea salt

1 Teaspoon Righteous Seasoning

1 Teaspoon garlic powder

1 Teaspoon paprika

 

DIRECTIONS:

Place meat, with marinade, in a shallowed covered dish. Let marinade overnight. Just prior to grilling, 

Discard marinade liquid. Coat meat and vegetables with cooking oil and seasoning. Skewer meat and vegetables. Barbeque, over a hot grill, for 4 - 5 minutes, on each side; over an open flame. Cover, and grill an additional 5 minutes. 

 

Makes 5 skewers

 

Serve with:

Naan or Pita bread

Rice Pilaf

Tzatziki Sauce

Garlic Sauce

Chopped onion & parsley

Grilled vegetables

 

1 skewer = 243 Calories