Greek Lamb Kebabs
Makes 4 sevings
3 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried parsley
½ teaspoon cumin
¼ teaspoon cinnamon
½ teaspoon sea salt
½ teaspoon ground black pepper
1 pound lamb shoulder, trimmed of excess fat, cut into 1-inch chunks
2 zucchini, chopped into ½ inch-thick half moons.
1 red bell pepper, large dice
½ red onion, large dice
1. In a large bowl, whisk together the lemon juice, olive oil, garlic, oregano, parsley, thyme, salt, and pepper. Add the lamb, zucchini, bell pepper, and onion, and toss to coat. Cover and refrigerate for 1 hour.
2. Preheat the broiler and line a baking sheet with aluminum foil. Thread the lamb, zucchini, bell pepper, and red onion onto metal skewers (or wooden skewers soaked in water for 20 minutes). Place kebabs on baking sheet and boil for 3-4 minutes per side, or until lamb is cooked through.
Serve with tzatziki sauce and/or Parsley Mint Sauce