Greek Shish kebarbs
From pops 17 years ago
- 12 minutes to make
- Serves 24
If you have been to Greece,these tender kebarbs will bring memories flooding back
Ingredients
- 750g lamb neck fillet cut into 21/2cm-1in pieces shopping list
- fresh mint to garnish and lemon wedges to serve shopping list
- marinade shopping list
- 100g/31/2oz Greek yoghurt shopping list
- 1/2small onion grated shopping list
- 2 cloves garlic crushed shopping list
- juice of 1/2 lemon shopping list
- 1tbsp olive oil shopping list
- 3 tbsp chopped mint shopping list
- salt and pepper shopping list
How to make it
- 1 make marinade,mix the yoghurt,onion,garlic, lemon juice, oil,mint and seasoning in a large non metallic bowl. Add lamb stir to coat cover and refrigerate overnight
- 2 preheat grill to high . Thread lamb onto 4 or 8 metal skewers. grill the kebabs 10-12 mins turning 2-3 times until cooked through Garnish with mint serve with lemon wedges
- Serve with rice a large Greek salad and some tzatziki on the side
- Enjoy with a glass of ouzo
People Who Like This Dish 7
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- akross Seattle, WA
- pops Southlake, AU
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