Prep 20 mins
Cook 15 mins
A fun twist on your average shish kebab. The recipe calls for the use of either lamb or beef. I think it may also be good on chicken. Serve with rice. Enjoy! Note: the timing does not include marinating.
- 8 ounces plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon olive oil
- 1 large onion, minced
- 1⁄2 cup chopped mint leaf
- 2 tablespoons chopped fresh cilantro or 2 tablespoons fresh parsley
- salt and pepper
- 1⁄4 teaspoon cayenne pepper
- 2 lbs boneless leg of lamb or 2 lbs beef sirloin, cut into cubes
- 18 cherry tomatoes
- 2 green peppers, cut into chunks
- 18 small white onions, peeled (you can use pearl onions)
- 18 medium mushrooms
- Combine yogurt, lemon juice, olive oil, onion, mint,.
- cilantro, salt, pepper and cayenne pepper in large bowl. Add.
- meat to marinade; refrigerate 4 to 5 hours for lamb, overnight.
- for beef.
- Remove from refrigerator 2 hours before cooking.
- Just before cooking, arrange meat on skewers alternately with.
- tomatoes, green peppers, onions and mushrooms. Place on grill.
- 3 inches above coals, which should be red hot but not flaming.
- Cook 5 minutes on each side, turning skewers to brown meat.
- I recommend serving with rice.
So incredibly good and so easy to put together. Loved the flavors and I used some beef vs. lamb. Layered the kabobs with red onion, cherry tomatoes and some zucchini squash. Also used mushrooms and red bell peppers. Will be making often this summer.
Woohoo!!! What a great shish kebab recipe!!! I made this, scaled back to serve the two of us and used chicken as the protein. I just realized when looking at the recipe that I cut everything in half except the cayenne pepper, oops!! I am a wimp when it comes to heat and I did notice a slight heat, but nothing too strong, so this is great recipe for others who don't deal with the spicy heat. When I asked DH what he thought, he stated it was pretty good, believe me, that is a thumbs up from him. Thanks for sharing the recipe!! Made for ZWT 9.
Absolutely fantastic. The flavors were terrific and the meat tender as can be. I did use flanken cut beef ribs instead.