| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

In this popular Mideastern dish, tender chunks of marinated lamb are skewered and grilled with crisp red onion, bright bell pepper and mushrooms.

Greek Shish Kebab

1/3 cup olive oil

3 tablespoons lemon juice

1 large onion, finely chopped

2 dry bay leaves

2 teaspoons dry oregano

1/2 teaspoon freshly ground pepper

2 pounds lean boneless lamb (leg or shoulder), trimmed of fat and cut into 1 1/2-inch cubes

1 large mild red onion, cut into 1-inch pieces

1 large green or red bell pepper, cut into 1 1/2-inch pieces

1/2 pound whole mushrooms

1. In a large nonmetallic bowl, stir together oil, lemon juice, chopped onion, bay leaves, oregano, and pepper. Add lamb; stir to coat. cover and refrigerate for at least 4 hours or overnight; stirring several times.
2. Lift meat from marinade and drain briefly. Add red onion, bell pepper, and mushrooms to marinade; turn to coat, then lift out, reserving marinade.
3. Thread meat cubes alternately with the vegetables on six skewers.
4. Place skewers on a lightly greased grill 4 to 6 inches about a solid bed of medium-hot coals. Cook, turning and basting frequently with reserved marinade, until meat and vegetables are well browned but meat is still pink in the center, about 12 to 15 minutes (cut to test).

Makes 6 servings.