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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the Lamb into 1 1/2 inch dice, removing any excess fat. | 2. Cut each of the onions vertically into 6 wedges. | 3. Grate the zest of one of the lemons into a large non-metallic bowl or dish. | 4. Juice both lemons, and pour the juice into the dish with the zest. | 5. Squash or crush the garlic cloves, adding to dish along with sliced chilli and a good pinch of black pepper. | 6. Bruise the rosemary, by lightly crushing and bending it in your hands. This releases the flavour of the rosemary. Add to dish along with the olive oil. | 7. Add the lamb and onions to the dish and toss everything around with your hands to give everything a good coating. | 8. Leave for at least 24 hours, but 48 hours is even better. | 9. Soak 6 wooden skewers in cold water for at least an hour, before threading the lamb and onions onto them. | 10. Barbecue for 15-20 minutes until cooked, brushing occasionally with reserved marinade. | 11. Serve with pitta and tzatziki. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	1 1/2 - 2	lbs	boneless	0.0	0.0	0.0	0.0
lemon	2			2.5617	0.8233	0.0972	0.0265
rosemary	2	sprigs		-	-	-	-
garlic clove	6		peeled	-	-	-	-
red chile	1		sliced	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red onion	2		peeled	-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.