Lamb marinated with rosemary skewers – a detailed recipe cooking. 
Time: 30 мин.Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. young lamb from the upper thigh
- 1 head of red onion
- 200 gr. cherry tomatoes
- 1 bell pepper
- 450 gr natural yogurt (plain or low fat)
- 1/4 Art. olive oil plus some more for lubrication grill
- 1 tsp lemon zest
- 1/4 Art. freshly squeezed lemon juice (2 lemons)
- 5 tbsp. l whole rosemary leaves
- 1 tsp coarse salt
- 1/2 tsp ground black pepper
Recipes with similar ingredients: lamb, yogurt, lemon juice, onions, cherry tomatoes, sweet peppers, rosemary
Recipe preparation:
- Mix yogurt, olive oil, zest and lemon juice, rosemary, salt and pepper in a large bowl (not metal). Put the lamb (it should be completely covered with marinade), cover the food film and refrigerate overnight or for up to 2 days.
- Prepare a charcoal grill with hot charcoal. Distribute coal in one dense layer. Cut meat into 4 cm cubes. You should get about 20 pieces. Cut red onion and pepper into 8 slices, and divide each onion into 3-4 sections. Loosely string 3-4 pieces of meat for each skewer, alternating them with slices of onions, peppers and tomatoes. Sprinkle meat on both sides salt and pepper. Put skewers on a hot grill and fry 10-15 min., inverting 2-3 times, to a state of weak roasting.
