Preparation Time: 2+ hours
Cooking Time: 5-7 minutes
Rest Time: 5 minutes
1 Lamb Leg, cut into 1 inch cubes
1 Onion in 1 inch chunks
1 Red bell pepper, cut into 1 inch chunks
1 or 2 heads of Garlic, separated and peeled
1 Tablespoon Galardo or other premium, extra virgin olive oil for each skewer
10 inch bamboo or metal skewers
Keevil & Keevil lamb rub
On a skewer, alternate cubed lamb leg, onion, red bell pepper, garlic clove 4 times.
Rub each skewer with olive oil and sprinkle with Keevil and Keevil lamb rub.
Allow to sit for at least 2 hours in the marinade.
Grill or pan roast kebob until lamb is pink, about 7-9 minutes.
Serve with cucumber mint yogurt sauce.
Recipe by Harrison Keevil of Keevil and Keevil.