John Myers
Lamb Shish Kebab
The perfect lamb shish kebab recipe with a picture and simple step-by-step instructions.
- 400 g Shoulder of lamb
- 120 g Farmer’S Bacon
- 120 g Lamb liver
- 1 size Onion
- 1 El Pincho seasoning, is a Spanish meat seasoning
- 4 El Extra virgin olive oil
- All meat is cut into pieces the way you want them to be. The thicker the meat, the longer it takes on the grill. I didn’t do a great job of removing fat from the lamb. It stays that way juicier. Mix the oil with the spice well and pour over the liver and shoulder meat and let it steep for at least a day.
- The next day, slice farmer’s bacon and cut the onion into large pieces. Put the other meat alternately on a skewer. We cooked it on the charcoal grill on the occasion of our winter barbecue. The skewer doesn’t take very long. Check it out in between.
- I have no photos of the meat that has been grilled. It shouldn’t get cold. But they tasted delicious and juicy.
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