Barbecue Recipes

SHISH KEBAB

Many different kinds of kebab are eaten throughout the Middle East, and they are almost always cooked over an open wood or charcoal fire.

INGREDIENTS
1 pound boned leg of lamb, cubed
1 large green bell pepper, seeded and cut into squares
1 large yellow bell pepper, seeded and cut into squares
8 baby onions, halved
8 ounces button mushrooms
4 tomatoes, halved
1 tablespoons melted butter
bulgur, to serve

FOR THE MARINADE
3 tablespoons olive oil
juice of 1 lemon
2 garlic cloves, crushed
1 large onion, grated
1 tablespoon fresh oregano
salt and freshly ground black pepper

SERVES 4

1. First make the marinade: Blend together the olive oil, lemon juice, crushed garlic, onion, fresh oregano and seasoning. Place the meat in a shallow dish and pour the marinade over it. Cover with plastic wrap and allow to marinate for several hours, or overnight, in the refrigerator.

2. Thread the lamb onto metal skewers, alternating with pieces of pepper, onions and mushrooms. Thread the tomatoes onto separate skewers.

3. Cook the kebabs and tomatoes on a hot grill for 10 minutes, turning occasionally and basting with butter. Serve with prepared bulgur.