Kebabs with bay leaves
Kebabs with bay leaves
Rating: (1 rated)
Recipe Yield: Total time: 30 minutes | Serves 4
1 pound lamb or beef cut into 1-inch cubes 20 small bay leaves, or 1 for each cube of meat 1 large bell pepper, trimmed, seeded and cut into roughly 1-inch pieces 8 cherry tomatoes 2 medium onions, trimmed, peeled and cut into 8 lengthwise wedges Good quality olive oil Coarse sea salt Freshly ground black pepper 1 lemon, cut into wedges

Step 1 If using disposable wooden skewers, soak the skewers in water for about 10 minutes before using.

Step 2 To prepare the skewers, alternate paired meat cubes and bay leaves with the pieces of pepper, tomatoes and onion wedges. (You can put a couple of sacrificial lamb chunks at one of the ends so the cook can easily taste-test for doneness.) Lightly brush the prepared skewers with olive oil, and season each large skewer with one-half teaspoon salt and a pinch of pepper.

Step 3Grill each skewer over a medium-hot grill or broil for 5 minutes, then turn over and cook the other side an additional 5 minutes, or to desired doneness. Remove and allow the meat to rest for a few minutes. Serve with more sea salt, pepper and generous wedges of fresh lemon.

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