Lamb Kabob with Marinade πŸ’šπŸ’™


Greek Marinade for Lamb:
1/3 cup olive oil
juice of 2 lemons
1/4 cup dried Greek oregano, or 1/2 cup chopped fresh
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pounds lamb for kebabs cut into 1 1/2-inch chunks

1 large onion, cut into 1-inch pieces
1 red or green bell pepper, cut into 1-inch pieces


Mix all the ingredients together into a paste in a small bowl and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours at room temperature, or cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time.

Skewer the marinated lamb chunks on wooden or metal skewers, alternating with chunks of onions or peppers, if desired. Grill until the meat reaches 130Β° to 135Β°F for medium-rare to medium.



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