Lamb Shish Kebabs
Ingredients:
1 kg lamb fillets
4 small onions
2 red peppers
2 green peppers
Marinade:
1 cup olive oil
3 cloves of garlic, crushed
1 coffee cup lemon juice
1 large onion, grated
1 cup red wine
1 teaspoon salt
½ teaspoon mustard powder
Freshly ground pepper
1 tablespoon oregano
Wooden skewers (soak in water overnight, to avoid burning on BBQ)
Method:
Cut the lamb fillets into approx. 3 cm cubes.
Combine the ingredients for marinade, add lamb, and stir until well mixed.
Cover and refrigerate several hours, best overnight.
Peel onions, cut in halves, remove centre portion. Wash peppers, slice in half, remove seeds, and cut flesh in approx. 3 cm squares.
Thread meat and vegetables on skewers, alternate with onion, meat, red pepper, meat, green pepper, meat, onion.
Cook over BBQ, basting with the marinade. When finished cooking, squeeze lemon juice on top and serve hot.
