Awesome Lamb Kebabs
Ingredients: olive oil, lemon, salt and pepper, bay leaf, rosemary · 30 min cook time · 550kcal · $25.50
Ingredients
2tablespoons olive oil, 1whole lemon, to taste salt and pepper, leaves bay leaf, sprigs rosemary, 2cloves garlic, 1batch spring lamb, whole red onions, whole peppers, 1whole chilli, sprigs oregano, 1batch flatbread dough, portion red cabbage, handful mint leaves, 1dollop yogurt
Instructions
1. Prepare natural rosemary skewers by cutting the stem at a slight angle.
2. Make the marinade by combining olive oil, lemon juice, salt, pepper, bay leaves, rosemary, salt as an abrasive, and garlic in a pestle and mortar, then pound to a pulp.
3. Cut the spring lamb into inch chunks, quarter the red onions into petals, chop the peppers into inch pieces, remove seeds from the chilli and cut in two, and add oregano.
4. Massage the marinade into the lamb and vegetables.
5. Load up the rosemary skewers alternating meat and veggies loosely so they cook evenly.
6. Roll out the simple flatbread dough to about a centimetre thick.
7. Place a metal bowl onto the barbecue to get roasting hot, and lay the flatbread straight over it.
8. Put the kebabs straight onto the barbecue to grill, using rosemary as a brush.
9. Flip or remove the flatbread when cooked into a bowl shape, and assemble the kebabs with red cabbage, mint leaves, and minty yogurt inside the flatbread bowl.
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