WEEKEND TREATS

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 Hello ladies and gents this is the Viking telling you that today we are talking about !!

Traditional Shish Kebabs!


Traditional shish kebab is made with lamb, grilled hot and fast on skewers. The key to any shish kebab recipe is to marinate the meat long enough to get the flavour into the lamb. It's easy to begin the meat marinating the night before, or in the morning, so you can quickly grill the shish kebabs for a no-fuss dinner.

This is truly a classic dish that is worth making. The grilled vegetables are already included on the skewers, so all you need to add is rice or pita. Couscous or tabbouleh are also common sides for shish kebab.

Ingredients

For the Shish Kebabs:

  • 2 to 2 1/2 pounds lamb, trimmed and cut into 1-inch cubes
  • 3 medium bell peppers, any color, cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch pieces

For the Marinade:

  • 1/3 cup olive oil
  • 4 tablespoons freshly squeezed lemon juice
  • 2 teaspoons sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon grated freshginger
  • 1 teaspoon freshly ground black pepper
  • Lemon and lime wedges, for garnish


Steps to Make It

  1. Gather the ingredients.
  2. In a small plastic or glass bowl, combine the marinade ingredients (olive oil, lemon juice, sea salt, cumin, grated ginger, and black pepper).
  3. In a resealable container (a large zip-top bag works best), place the lamb pieces with the marinade. Massage them to mix and seal bag. Refrigerate the meat in the marinade for 2 to 24 hours.
  4. Preheat the grill to high heat. Thread lamb, onion, and pepper pieces onto skewers—intermixing the pieces or making skewers of just meat and just vegetables (see Recipe Tip below).
  5. Place the kebabs on the hot grill and cook for about 8 to 10 minutes, uncovered. Starting at the 2-minute mark, turn the skewers to cook another side of the cubes. Do this every 2 minutes until all four sides of the cubes have been grilled. Cook longer if lamb chunks are larger than 1-inch.
  6. Once cooked to your desired doneness, remove the kebabs from the grill.
  7. Remove kebabs from grill and place on plate
  8. Serve on or off of the skewers, with lemon and lime slices.

And as always have a chilled day from the Viking

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