Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a small bowl, combine
Olive Oil (60 mL)
, juice from
Lemon (1)
,
Garlic (2 cloves)
,
Paprika (2 g)
,
Ground Cumin (2 g)
,
Ground Coriander (as needed)
,
Salt (6 g)
,
Fresh Oregano (as needed)
, and
Ground Black Pepper (as needed)
and mix to combine.
Step 2
Cut
Red Onion (1)
and
Assorted Color Bell Peppers (3)
into 1-inch squares.
Step 3
Trim any excess fat or silver skin from the
Boneless Leg of Lamb (905 g)
or steak and cut into 2-inch cubes. Add to a large bowl with the peppers and
Button Mushrooms (225 g)
.
Step 4
Add the marinade and marinate in the fridge for up to two hours. Assemble your metal skewers with the lamb, onion, bell pepper, and mushroom. Repeat, switching the sequence if desired. Season once more with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Grill 12 minutes, turning kabob to cook evenly.
Step 6
Garnish with
Fresh Cilantro (to taste)
.
