in Middle East

Arabian Shepherd's Spit

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Ingredients for 4 servings:

  • 1 kg lamb
  • 2 eggplant(s)
  • 1 bell pepper(s), red
  • 1 bell pepper(s), green
  • 2 tomatoes, firm
  • 4 onions
  • ½ lemon(s), juice
  • 8 bay leaves
  • salt and pepper
  • olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 15 minutes

Cut the lamb into 4cm square pieces. Combine 2 tablespoons of olive oil and the juice of 1/2 a lemon, pour over the meat, and mix thoroughly. Sprinkle with pepper and salt, then arrange a few sliced ​​onions and bay leaves on top. Cover the bowl and refrigerate the meat for 5-6 hours to marinate. Thread the pieces of meat onto 4 large skewers, alternating with sliced ​​onions, tomatoes, eggplant, bell peppers, and bay leaves. Brush the grill rack with olive oil and grill the skewers on all sides for about 10 minutes. Serve as hot as possible.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Prince

Chorizo ​​à la Sidra