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Bob's World Famous Shish-Kabob
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3-6 lb. boneless leg of lamb, trimmed of fat and silverskin
1/2 sweet red onion, diced fine
1 cup olive oil, more or less
1-2 cups Chianti
2 Tbls. garlic salt and/or Greek or Armenian mixed seasoning
sprig of fresh thyme
8-10 cloves diced fresh garlic
1 lb. fresh mushrooms
20-30 cherry tomatoes or halved Roma tomatoes
1 large sweet red onion
2 yellow or red bell peppers cut in 1-inch squares
1 bunch fresh parsley
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Cut the lamb into 1 1/2 inch chunks. Mix olive oil, wine, seasonings, diced onion, garlic, thyme and 1/2 bunch chopped parsley.
Add meat, and marinate at least overnight. Two to three days is ideal although this will keep for up to five days refrigerated. The Lamb will absorb a great deal of wine. I stir mine 3 to 4 times a day and add enough wine to maintain a fairly thick marinade.
Skewer separately the mushrooms, onion, tomatoes and bell peppers.
I do this because they all grill differently.
Grill all skewers and remove as each veggie is done to your taste.
Grill the lamb tightly packed on skewers over a very hot fire.
The secret is charred outside-rare center! You will lose much if you cook the lamb past medium rare! At medium rare the Lamb has a very rich silkey texture and the flavor is unbelievable!
Serve over Rice Pilaf. Assemble a colorful skewer over a mound of
pilaf.
Another nice touch is to add a few cold, sliced tomatoes, cucumbers and red bell peppers arranged around the plate.
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Preparation Time: 1 Hour |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Bob
Oklahoma
United States |
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| This recipe has been viewed 6921 times. |
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