Ingredients
- 1/4 cup olive oil
- 2 cup t fresh thyme or 1 t dried
- 2 cup garlic cloves, crushed
- 1 3/4 pound lean boneless leg of lamb trimmed and cut into 1 inch pieces
- 8 pound to 12 bay leaves
- 1 pound lemon, cut into wedges
- 1/4 cup olive oil
- 2 cup t fresh thyme or 1 t dried
- 2 cup garlic cloves, crushed
- 1 3/4 pound lean boneless leg of lamb trimmed and cut into 1 inch pieces
- 8 pound to 12 bay leaves
- 1 pound lemon, cut into wedges
- 6 red bell peppers, halved and seeded
- 2 t olive oil
- 6 garlic cloves, finely chopped
- 1 small red chile pepper, seeded and finely chopped
- 2 t red wine vinegar
- 2 t dried oregano
Preparation
Baking Directions:
Marinate the lamb, mix the olive oil, lemon juice, thyme, garlic and pepper to taste in a bowl.
Add the lamb and mix well to coat.
Refrigerate for at least 2 hours or overnight.
Preheat the grill on high setting to make the sauce.
Coat peppers with olive oil and roast on grill until brown.
Put the peppers in a plastic bag, seal, and let sit for 10 minutes to loosen the skins.
Peel the peppers and put into a blender or food processor with 1 T of olive oil, garlic, chile pepper, vinegar, and oregano.
Blend until completely smooth.
Season with salt and pepper.
Preheat half of the grill to high and half to low.
Divide the meat onto 4 skewers with the bay leaves.
Grill the kebabs over high heat and browned on all sides, 5 to 7 minutes.
Brush the kebabs with any remaining marinade and transfer to the cooler part of the grill.
Cover and finish cooking until just pink inside, about 10 minutes.
Serve with lemon wedges and the red pepper sauce.
