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1 lb lamb, diced into 1-inch side cubes
1 red bell pepper, cut in 1-inch pieces
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1 green bell pepper, cut in 1-inch
2 medium sized onions, peeled and quartered
- 2 cloves garlic, finely chopped
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4 cherry tomatoes
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aromatic herbs
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salt and pepper to taste
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4 Tbs olive oil
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Mix oil, chopped garlic, salt, pepper and aromatic herbs. Add diced meat, mix, cover and let it marinate in the fridge for a few hours or overnight.
- Prepare the kebabs alternating pepper, meat and onion; finish with a cherry tomato.
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Pre-heat the crunch plate for 5-6 minutes on high or following the manufacturer instructions.
- Place kebabs on the plate and cook on high 5 minutes, turn and cook for another 5 minutes, still on high.
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Let stand for 3 minutes and serve.
If you don’t have or don’t like lamb meat, substitute lamb with beef without compunction. If you do like lamb, let us suggest a good Merlot as the perfect companion for these kebabs.
These kebabs come out juicier when previously marinated, however, skip this step if you are in a hurry and you’ll be able to present perfectly cooked kebabs in about 15-16 minutes.
