Ingredients

The following ingredients have 2 Servings
  • lamb shoulder, 14oz  (420gr) (or pork or beef), cut into 1 1/2″ (3.75cm) pieces
  • 1 red bell pepper, cut into 1 1/2 ” (3.75cm) squares.
  • 1 red onion, cut into 8 wedges
  • 1 medium zucchini (courgette), cut into thick slices, about an 3/4 inch (2cm).
  • 8 – 12 mushrooms, large enough to be skewered, cleaned, trimmed
  • 8 large cherry tomatoes
  • 6 – 8 skewers
  • Marinade:
  • 3 tbs olive oil
  • 2 tbs red wine vinegar
  • 1 tbs Worcestershire sauce
  • 1 tbs sherry
  • 1 1/2 tsp dried rosemary
  • 1 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • Yogurt Dipping Sauce:
  • 1/3 cup (3oz (90gr) Greek or plain yogurt
  • 1 tbs olive oil
  • 1 tsp lemon juice
  • 2 tsp snipped fresh mint leaves (spearmint)  if you don’t have any, you could use 1 tsp dried mint or leave it out
  • 2 tsp fresh snipped chives
  • 1 tsp fresh snipped tarragon

Instruction

  • Soak wooden skewers.
  • In large, deep bowl whisk together all ingredients for marinade.
  • Add meat to the marinade; let marinate for 20 – 30 minutes or up to 4 hours.
  • Cut zucchini into thick slices, about an 3/4 inch (2cm).
  • As you clean / cut vegetables, add to bowl with meat/marinade and stir to coat.
  • Cooking:
  • Thread meat, mushrooms and tomatoes on 2 – 3 skewers, alternating.
  • Thread peppers, onions and zucchini on 2 – 3 skewers, alternating.
  • Cook vegetable skewers on barbecue grill over direct heat for 10 – 15 minutes, turning once.
  • When vegetables start to brown move to indirect heat and cook for another 5 – 10 minutes.
  • When you move the vegetable skewers, start to cook meat skewers over direct heat.
  • Cook until meat is done to your liking.  We cooked ours for about 8 minutes, turning once.
  • Combine all ingredients in a small bowl.
  • Mix well and refrigerate until ready to use.
  • Serve with kebabs.