They are generally served on a bed of hot ready rice or rice pilaf. Pass the Greek olives.
1 pound boneless lamb shoulder, cut into 1-inch cubes.
1/4 cup lemon juice.
2 tablespoons olive oil.
2 teaspoons salt.
1/2 teaspoon dried oregano leaves.
1/4 teaspoon pepper.
1 medium green bell pepper, cut into 1-inch pieces.
1 medium onion, cut into eighths.
1 cup cubed eggplant.
Area lamb in nonreactive bowl. Mix lemon juice, oil, sat, oregano and pepper; put over lamb. Cover and cool, stirring occasionally, a minimum of 6 hours.
Remove lamb; reserve marinade. Thread lamb on 4 (11-inch) metal skewers, leaving a location in between each piece of meat.
Set oven to broil or 550 degrees F. Broil lamb with tops about 3 inches from heat 5 minutes. Turn; brush with reserved marinade. Broil 5 minutes longer.
Place veggies on rack in broiler pan with lamb. When again; brush lamb and veggies with reserved marinade, turn lamb.
Serve with fresh fruit if desired.
Yields 4 parts.
Area veggies on rack in broiler pan with lamb. Turn lamb when again; brush lamb and veggies with reserved marinade.
Mix lemon juice, oil, sat, oregano and pepper; put over lamb. Set oven to broil or 550 degrees F. Broil lamb with tops about 3 inches from heat 5 minutes. Set oven to broil or 550 degrees F. Broil lamb with tops about 3 inches from heat 5 minutes. Area veggies on rack in broiler pan with lamb. Turn lamb as soon as again; brush lamb and veggies with reserved marinade.