Lamb and Vegetable Kebabs

Instructions

1. Step 1

   Whisk the olive oil, lemon juice, garlic, cumin, paprika, oregano, salt, and black pepper together in a large mixing bowl.

   Ingredients used: 2.0 gr Black Pepper, 2.0 gr Dried Oregano, 12.0 gr Garlic, 4.0 gr Ground Cumin, 30.0 ml Lemon Juice, 60.0 ml Olive Oil, 4.0 gr Paprika, 6.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Add the lamb and toss until evenly coated. Cover and marinate in the refrigerator.

   Timer: 30 min (fixed)

   Ingredients used: 600.0 gr lamb leg

   Cookware: mixing bowl

3. Step 3

   Prepare the bell peppers, red onions, and zucchini as noted, keeping the cherry tomatoes whole.

   Ingredients used: 2.0 piece Bell Pepper, 16.0 piece Cherry Tomato, 2.0 piece Red Onion, 2.0 piece Zucchini

   Cookware: Chef Knife, cutting board

4. Step 4

   Preheat the grill over medium heat.

   Timer: 10 min (fixed)

   Cookware: grill

5. Step 5

   Thread the marinated lamb and prepared vegetables alternately onto eight skewers. Let excess marinade drip back into the bowl, then discard it.

   Cookware: mixing bowl, skewers

6. Step 6

   Grill the kebabs over medium heat, turning every few minutes, until browned, the vegetables are tender, and the lamb reaches an internal temperature of at least 63°C.

   Timer: 12 min (fixed)

   Cookware: grill, instant-read thermometer, skewers, tongs

7. Step 7

   Transfer the kebabs to a clean serving platter and rest before serving.

   Timer: 3 min (fixed)

   Cookware: serving platter, skewers, tongs