Greek lamb kebabs taste especially good when cooked on an outdoor coal grill, like you would do your barbecue. The alternative is to use the broiler and you will get great results. These kebabs can also be cooked on the stove top, in a cast iron grillit, but they will take longer.
- Mix olive oil, lemon juice, salt, pepper and herbs in a large glass or stainless steel dish.
- Add lamb cubes and stir to coat the meat in the marinade. Cover the dish with plastic film and let stand in the fridge for 2-3 hours.
- Insert the meat pieces onto 4 large skewers and place them in a shallow broiling pan.
- Place the pan on a rack about 6 inches from the source of heat. Broil meat for 10 minutes, turn over and broil for a further 10 minutes on the other side.
- Remove lamb from the skewers and serve on a dish garnished with lemon wedges.
Olive oil and lemon juice is the marinade of choice in many Mediterranean countries. You can try other herbs such as oregano - similar to marjoram but with a stronger flavor - thyme, or rosemary to vary the flavor.
For more variety, alternate pieces of meat with green pepper chunks, onion, and cherry tomatoes.
Leg of lamb is is the best meat to prepare Greek kebabs.
If you don't have lamb, you can try this recipe with beef, chicken or pork - pork met will need a longer time marinating and thorough cooking.
Prepare Greek vegetarian kebabs using the same marinade with fresh vegetables.
Metal skewers are easier. If using wooden skewers, remember to soak them for 30-60 minutes before inserting the meat or they will burn when cooking.