Lamb-bada Skewers

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    Lamb-bada Skewers
    • Prep Time
    • 8Servings

    Ingredients

    • 6 cloves garlic
    • 1 cup loosely packed fresh parsley
    • 1 cup loosely packed cilantro
    • 1 red onion, half chopped into 1/2-inch pieces
    • 1/3 cup EVOO
    • 3 tablespoons red wine vinegar
    • Salt and pepper
    • 2 teaspoons dried oregano
    • 2 1/2 pounds boneless loin or leg of lamb, cut into 1/2-inch cubes
    • 1 each green and red bell pepper, cut into 1/2-inch pieces

    Preparation

    Mince the garlic, parsley, cilantro and the intact red onion half. Transfer to a resealable bag. Add the EVOO, vinegar, 2 tsp. salt, 1/4 tsp. pepper and the oregano. Refrigerate 1/4 of the marinade.

    Add the lamb to the bag and refrigerate for 2 hours, or overnight. Meanwhile, soak 24 six-inch wooden skewers in water for 1 hour.

    Preheat a grill or the broiler to medium. Thread 4 lamb pieces, 1 each green and red bell pepper pieces and 2 onion pieces onto each skewer; season.

    Grill or broil the skewers to desired doneness, 5 to 7 minutes. Drizzle the reserved marinade on top.