GREEK LAMB KEBABS
Steps:
- 1. In a medium bowl, whisk lemon juice with oil, garlic, oregano, salt and pepper. Add bay leaves. Cut meat into 1 inch (2.5 cm) chunks. Add to lemon juice mixture. Stir to evenly coat. Cover and refrigerate at least 4 hours, but preferably overnight. 2. Lightly oil grill and preheat barbeque to medium-high. Slice zucchini into bit-size chunks. Place in a bowl along with grape tomatoes. Drizzle with a little olive oil and sprinkle with salt and pepper. Stir. 3. Thread meat onto skewers randomly with zucchini and tomatoes. Place on grill and barbeque, turning occasionally for 8 to 10 minutes. 4. Serve with tzatziki as a dipping sauce sprinkled with feta.
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Bright Botchway
[email protected]I wouldn't recommend this recipe.
Abdulkabeer Khan
[email protected]These kebabs were a little bit dry, but they were still good.
Tonnu Akther
[email protected]I followed the recipe exactly and the kebabs turned out perfectly.
Emma Temma
[email protected]The marinade for these kebabs is amazing. It really gives the meat a lot of flavor.
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[email protected]I made these kebabs for a party and they were a huge hit! Everyone loved them.
Subhan Jatt Subhan
[email protected]These lamb kebabs were fantastic! The meat was so flavorful and juicy, and the marinade was perfect. I will definitely be making these again.