- 2 pounds lamb leg steaks, cut into 2 cm chunks.
- 3 small onions, cut into 2 cm chunks.
- 1 small red pepper, cut into 2 cm chunks.
- 1 small green pepper, cut into 2 cm chunks
- 1 small yellow pepper, cut into 2 cm chunks.
- 3 tbsp olive oil.
- 3 tbsp lemon juice.
- 2 tbsp vinegar.
- 1 tbsp onions powder.
- 1 ½ tsp salt.
- 1 tsp ground dray rosemary.
- ½ tsp sumac powder.
- ½ tsp ground black pepper.
Directions:
1- Place the cubed lamb in a non-metallic dish.
2- In a bowl, whisk together the lemon juice, olive oil, onion powder, Rosemarie, sumac, salt and pepper, and then pour over the lamb cube, stirring to coat.
3- Cover the bowl and refrigerate for 1 hour.
4- Soak a wooden skewer in cold water for 20 minutes.
5- After the marinating time, thread the lamb cubes and vegetables randomly onto the skewers.
6- Preheat a grill plate to medium-high and spray with oil cooking.
7- add the skewered kebabs, turning frequently and re-spraying the oil, for 4 to 5 minutes or until cooked through and golden.
8- Serve the kebabs with the potato slices, garnished with lemon wedges.
3- Cover the bowl and refrigerate for 1 hour.
4- Soak a wooden skewer in cold water for 20 minutes.
5- After the marinating time, thread the lamb cubes and vegetables randomly onto the skewers.
6- Preheat a grill plate to medium-high and spray with oil cooking.
7- add the skewered kebabs, turning frequently and re-spraying the oil, for 4 to 5 minutes or until cooked through and golden.
8- Serve the kebabs with the potato slices, garnished with lemon wedges.