Beef, Pork and Lamb

Lamb Skewers

Boneless chicken thighs could receive the same treatment.



Time: 1 hour
  • Pat the meat dry with paper towels.
  • Generously salt and pepper.
  • Put it on a plate in the refrigerator for 1/2 hour.
  • Combine the two oils for a total of ¼ cup. Transfer the meat to a bowl. Pour the oil over the meat and return it to the refrigerator for another hour.
  • Soak wood or bamboo skewers in water while the meat marinates. Remove the meat from the oil.
  • Prepare a charcoal fire for direct heat or preheat the broiler to high.
  • Skewer the lemon so that the cut side faces in, then a cube of lamb and a bay leaf.
  • Repeat lemon, lamb, bay leaf using 5 cubes of meat per skewer. Don't pack everything on too tightly.
  • Grill or broil for a total of 6-8 minutes, turning 3 or 4 times for medium-rare.
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