how to make healthy and spicy lemon and rosemary lamb kebabs easy recipe.
Use Rigano or
Greek oregano instead of rosemary, if desired. In pull lamb kebabs, lamb
not pack too tightly, leaving a little space between the pieces so the
heat can reach everywhere, as you kitchen.
600 g lamb eye of shortloin/backstrap
3 red onions, cut into small wedges
2 cloves garlic, crushed
juice and rind of 1 lemon
1 tbsp fresh rosemary leaves, chopped
Capsicum, Roma tomatoes, red onions and mixed salad greens, balsamic vinegar and lemon wedges to ser
1 tbsp olive oil
DIRECTION:
Cut the lamb into cubes 2.5 cm. Well screw wedges and red onion alternately on skewers with 4 to 5 pieces of lamb on each skewer. Combine the garlic, zest, lemon juice, rosemary and oil. Brush over kebabs. Let marinate for 20 minutes, if possible.
Preheat a grill pan or plate includes a moderately hot before adding the lamb kebabs. Let the kebabs cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side. Remove from the heat and cover with foil kebabs kebabs to rest for 3 minutes before serving. Serve with salad vegetables skewers including peppers, tomatoes Rome, red onion and mixed green salad with balsamic vinegar and lemon wedges.
SERVE..^^
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