Lamb Shish Kebab Recipe

Here's a lamb Shish Kebab recipe that will be popular with relatives no matter the background.
Margaret Saul
September/October 2011
Add to My MSN

Lamb is the traditional Greek choice for Shish Kebabs.
iStockphoto.com/Juanmonino


Content Tools

Related Content

Buying Beef From a Local Farm

Do you prefer meat from a local rancher/farmer or from the grocery store? Have you ever stopped to t...

Muffin Recipe: Sweet and Savory Sommer-House Muffins

Tired of oatmeal for breakfast? Try these sweet and savory muffins – just as healthy, and oh so good...

Our First Lambing Season

We are nearing the end of our first lambing season! There have been good times and bad lately as we ...

Stuffed Chicken Rolls: Score One for the Improvisational Cook

Cindy improvises a chicken roll recipe her kids will eat.

While in Italy, we saw all the famous places in Rome, Florence and Venice, where we bought beautiful glass items to take home to our children. We also visited Pompeii and the Blue Grotto, which I believe is the most beautiful thing I’ve ever seen. From there, we went by ferry to see sights in Greece, including the Parthenon and the Coliseum. Our last night there, we had dinner at a rooftop café. The entire city glittered with lights. It was spectacular! And so was the food. We chose this lamb Shish Kebabs recipe with Greek rice as our favorite. 

MAIN STORY:
European Recipes for the Dinner Table  

Shish Kebabs

Marinade:

1 cup dry red wine
2 tablespoons dried, chopped garlic
3 tablespoons olive oil
Salt, pepper and oregano to taste

4 large, thin, lamb chops
12 cherry tomatoes
12 fresh mushrooms
12 small onions
2 green peppers, cut into chunks 

For marinade, combine wine, garlic, olive oil, salt, pepper and oregano. (The Greeks like a lot of oregano.) Reserve about 1⁄4 cup marinade for basting during cooking.

Cut chops into small squares and soak in marinade until almost all the liquid is absorbed. (Be sure you have soaked your skewers in water if using wood skewers. I find it easier and safer to use metal ones. Incidentally, the word “shish” means skewer.)

Thread meat, tomatoes, mushrooms, onions and green peppers on skewers. Broil until done, brushing reserved marinade on kebabs as they broil to give them more flavor and a glossy appearance. I serve the kebabs with brown rice, in which I add finely chopped walnuts, chopped onion, chopped black olives and chopped fresh mushrooms.








Post a comment below.

 








Pay Now & Save 50% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Live The Good Life with Grit!

For more than 125 years, Grit has helped its readers live more prosperously and happily while emphasizing the importance of community and a rural lifestyle tradition. In each bimonthly issue, Grit includes helpful articles, humorous and inspiring articles, captivating photos, gardening and cooking advice, do-it-yourself projects and the practical reader advice you would expect to find in America’s premier rural lifestyle magazine.

Get your guide to living outside the city limits delivered straight to your mailbox. Subscribe to Grit today!  Simply fill in your information below to receive 1 year (6 issues) of Grit for only $19.95!

SPECIAL BONUS OFFER!

At Grit, we have a tradition of respecting the land that sustains rural America. That’s why we want you to save money and trees by subscribing to Grit through our automatic renewal savings plan. By paying now with a credit card, you save an additional $5 and get 6 issues of Grit for only $14.95 (USA only).

Or, Bill Me Later and send me one year of Grit for just $19.95!