Lamb Kabob

lamb-kabob

lamb-kabob-recipe

If lamb is not easy to find where live you can always substitute for beef. You can also add a sweet pepper piece between the meat before cooking and it gives the meat a great flavor. I usually just leave it off since my son throws a fit over that. You can also make these ahead of time and take them on a picnic and grill on site. It’s easy and delicious. I see a lot of families doing that here at the parks. Of course kabobs go great with pretty much anything, but I always love eating mine with fries or rice and lots of grilled vegetables.

1 kilogram lamb, without bones cut in equal size cubes
2 white onions, minced
1/2 cup yogurt
1 teaspoon pepper
1 teaspoon ground cardamom
1 garlic clove, crushed
2 teaspoons salt

1. In a medium sized bowl add onions, yogurt, pepper, cardamom, garlic and salt, mix well. Add meat, mix then cover and place in fridge for at least an hour.

2 Peirce meat with skewers. Place on grill or in an oven at 350F. Cook until no longer pink inside about 20-30 minutes.

Yields: 6-8 servings

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