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Lamb Kabobs

Longtrain
Longtrain Posts: 55
Although I’m not Lebanese, I grew up in a Lebanese neighborhood, the smell of markouk (flat bread) cooking on Monday’s would fill the neighborhood.
So, my BGE is going to grill Lehem Meshwy (lamb kabobs), which will be served with bread, tabouli salad, cucumber leban (yogurt sauce with cucumbers) and other condiments.
Many good memories of some of the best middle eastern food, I’ve ever had. 
I’ll post some post BGE photos shortly. 

Lamb Kabobs & Marinade 

1 boneless leg of lamb ~ 2lbs, cut into 1 to 1 1/2 cubes 

1/4 cup extra-virgin olive oil
1/8 cup lemon juice
1/8 cup honey
3 cloves garlic, finely chopped
1 medium white onion, finely chopped
1/8 cup chopped fresh mint leaves
1 tablespoons chopped fresh oregano leaves
1 teaspoons chopped fresh rosemary leaves

Mix meat and marinade together in glass bowl for 2 to 4 hours before grilling.  Place meat along with sliced pepper and onions on skewers, grill over medium heat until nicely cooked, medium with nice char on the outside.


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