The smell of lamb shish kebabs always reminds me of my childhood back home. We used to go out on weekends to the outdoors, bring the mangal and charcoal, light the fire, and start skewering and grilling at the same time, and the best part was eating right off the mangal. The smell of charcoal and cooked meat still lingers in my memory! I hope you get to try it. The simplicity of it is what makes it so delicious.
Ingredients
- 2 lb lamb chunks from the upper part of the leg
- Salt and pepper just sprinkle how ever you feel like
- 1/4 tsp 7 spices
- Drizzle olive oil enough to coat the meat
- Juice 1/2 lemon
- Bell pepper, onion quartered, tomato and Anaheim chilli
Instructions
- Marinate the meat over night in the fridge. On the skewer alternate between chunks of meat and fat, ending with bell pepper and onion. Get your grill ready on made. Let the meat take its time turning at least twice.
- Enjoy with flat pita bread and a side of garlic yogurt.