成分
for lamb kebabs
1-2 lbs of lean lamb meat cut into 1″ cubes
2 Tbs lemon juice
2 Tbs olive oil
1 tsp kosher salt
1 tsp oregano
1/2 tsp pomegranate molasses (or honey)
1 clove garlic pressed
fresh ground black pepper
for veggie kebabs
1/2 red onion cut into wedges
1 green bell pepper cut into 6 pieces
cherry tomatoes
烹饪指示
down on the meat until the pieces are covered in marinade, then refrigerate overnight.
If you are using a BBQ, soak bamboo skewers in water overnight (to prevent them from burning).
To assemble the lamb kebabs, just spear each piece of meat down the middle with the skewer. Try to put roughly the same size pieces of meat on a single skewer so they cook evenly (e.g. you might have 1 skewer with all large pieces and 1 with all small pieces).
To assemble the veggie kebabs, just skewer the veggies, having the skin side of the bell peppers facing the same way (you want this side to face your heat source). Take a pastry brush and dip it in some olive oil and thoroughly coat 1 side of the veggies (the side you’re going to have facing the heat source). Sprinkle with salt and pepper (which should stick to the olive oil).
To grill in a broiler, turn the broiler on high with the shelf 1 level below the top position (if using an electric oven, put the shelf in the top position). Put the grill pan you’re going to use in the broiler to preheat for a few minutes. Depending on how your broiler is configured, place the meat kebabs closest to the heating element, and the veggie kebabs where ever else they’ll fit (with the skin side of the peppers facing up).
