Ingredients
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2 pounds boneless leg of lamb, cut into large chunks
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¼ cup plus ⅓ cup extra-virgin olive oil
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1 large onion, roughly chopped
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Salt and pepper to taste
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Juice of 2 lemons
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2 tablespoons minced garlic
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1/4 cup chopped fresh parsley
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1/4 cup chopped fresh cilantro
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3 tablespoons chopped fresh mint
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8-10 skewers, metal or wooden
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4-6 pita bread
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option
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large pieces of red and yellow pepper
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large chunks of red onion
Directions
|
1
Done
|
Combine in a bowl the ¼ cup of olive oil, onion, lemon juice, garlic, parsley, cilantro, mint and the salt and pepper and toss well. Add the lamb and marinate for two hours or overnight. |
|
2
Done
|
Heat up the grill. |
|
3
Done
|
Thread lamb onto skewers, about 8 chunks per skewer; they should snuggle up to one another but not be tightly pressed. You can add the peppers and/or red onions in between the meat. |
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4
Done
|
Put the skewers directly on grill turning to expose all 4 sides to the direct heat of the coals, until done to your liking, 2 to 3 minutes a side (8 to 12 minutes total) for medium rare. To check for doneness, cut into one of the chunks and check to see if it is done to your liking — remove from the heat when it is just slightly less done than you want it to be when you eat it. |
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5
Done
|
Serve with warm pita bread. |
