Print
Preparation Time : Marinate up to 3 hours
Cooking Time : 10 mins
Serves : 4 - 6
Ingredients :
  • 2 pounds (900 g) Boneless Lamb (preferably from the leg), cut into 1 inch (25 mm) cubes
  • 2 Red Onions, cut into 1 inch (25 mm) squares
  • 1 each Green and Red Bell Peppers, cut into 1 inch (25 mm) squares

Marinade:

  • 1 Medium Onion, coarsely chopped
  • 3 Garlic Cloves, peeled
  • 1 teaspoon Dried Marjoram or Oregano
  • 2 teaspoons Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 1/2 cup Cranberry or Pomegranate Juice
  • 2 tablespoons Olive Oil
Directons :

Blend the onion, garlic, marjoram or oregano, salt, and pepper into a coarse paste in a food processor. Pour in the cranberry or pomegranate juice and oil and pulse once or twice to mix. Place the meat in a zipper-lock bag or bowl and cover with the marinade. Seal the bag or cover the bowl and marinate for 2 to 3 hours at room temperature or overnight in the refrigerator. Shake the bag or turn the meat from time to time. If the lamb has been refrigerated, allow it to come to room temperature before grilling. Remove the meat from the marinade and pat it dry, reserving the excess marinade to brush on lamb while grilling.

After marinating, thread the lamb onto skewers, alternating with pieces of vegetable or fruit in any order you wish. You may want to use two skewers per kebab to avoid the meat spinning on the skewer. When the coals are medium-hot, put the skewers directly over the heat. Make sure not to burn the meat - if there are any flare-ups, cover the grill or move the skewers to a cooler part of the fire. Brush the lamb with reserved marinade from time to time, rotating the skewers to hotter or cooler areas of the grill as needed. Grill the kebabs for 3 to 5 minutes per side, until the meat reaches 130° to 135°F (54° - 57° C) for medium-rare to medium. Lamb should be set aside for a few minutes before serving.