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lamb skewers with herb marinade

This barbecue recipe from Greece and is much more to it kuecheundekeller.at

INGREDIENTS:

800 g lamb meat from the leg, 1 green, red and yellow pepper, 125 ml olive oil 4 garlic cloves, 2 sprigs rosemary, 2 sprigs thyme, 2 sprigs marjoram, 1 tablespoon grated lemon peel. Also: 4 onions, 2-3 tablespoons olive oil 2 garlic cloves, 100 ml white wine, 100 ml vegetable stock, salt, pepper, 1 pinch of sugar, 1 pinch cayenne pepper, herb branches for garnish.

PREPARATION: Wash

The kitchen finished lamb meat under running water, pat dry and cut into thin slices or cubes. Halve the peppers, remove seeds, , Wash, drain well and chop. The lamb meat stick alternately with the red pepper pieces on skewers and place in a bowl. The olive oil in a bowl. Stir in the peeled and finely chopped garlic cloves with the selected, washed and finely chopped herbs and lemon peel. Distribute the marinade on the lamb skewers and these can be covered draw at least two hours.

Meanwhile, peel the onion, cut into thin slices. Heat the olive oil in a pan, the onions with the peeled, chopped garlic cloves fry. Add the white wine and vegetable stock and simmer the whole cast on a moderate heat for 6-8 minutes. Season with salt, pepper, sugar and cayenne pepper. Remove the lamb skewers from the herb marinade, drain, season with salt and pepper and roast on the grill. During cooking, brush frequently with marinade. The lamb skewers on the onions and garnish with a sprig of herbs and serve immediately.