Follow these steps for perfect results
Plain Yogurt
Red Wine Vinegar
Yellow Onions
cut in large chunks
Garlic Cloves
crushed
Salt
to taste
Black Pepper
freshly ground, to taste
Boneless Lamb
cut into 2 inch cubes
Tomatoes
cut into chunks
Eggplant
cut into chunks
Bell Peppers
cut into chunks
Mushrooms
Garlic Cloves
peeled
In a large bowl, mix yogurt, red wine vinegar, large chunks of yellow onions, crushed garlic, salt, and pepper.
Add lamb cubes to the mixture and toss to coat thoroughly.
Cover the bowl and marinate the lamb at room temperature for 2 hours.
Spear marinated lamb onto skewers, alternating with chunks of tomato, eggplant, bell pepper, whole mushrooms, and whole garlic cloves.
Place the skewers on a grill.
Drain the marinated onion chunks and arrange them on the grill around the skewers.
Grill the shish kebabs, turning as needed, for approximately 10 to 15 minutes, or until the lamb is cooked through.
Grill the onions until they are soft with crispy edges.
Expert advice for the best results
Marinate the lamb overnight for a more intense flavor.
Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Serve with a side of rice or pita bread.
Everything you need to know before you start
15 min
Lamb can be marinated overnight.
Arrange the shish kebabs on a platter, garnished with fresh parsley and a drizzle of olive oil.
Serve with rice pilaf.
Serve with a side of hummus and pita bread.
Pair with a dry red wine such as Cabernet Sauvignon.
Pair with herbal or black iced tea
Discover the story behind this recipe
A popular dish often served during celebrations and gatherings.
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