Lamb shashlik with sweet peppers
6 servings
35 minutes
Lamb shashlik with sweet peppers is a fragrant and juicy dish rooted in Greek traditions. Greeks have long valued marinating meat to make it tender and flavorful. Here, tender lamb is infused with a mixture of olive oil, lemon juice, garlic, and aromatic herbs, giving it incredible depth of flavor. Onions and sweet peppers add juiciness and a hint of sweetness that perfectly complement the meat. Grilled over coals, this shashlik takes on a light smoky note, making each bite truly unforgettable. The dish is perfect for a summer picnic or festive outdoor dinner, especially when paired with Greek sauces, fresh bread, and a glass of white wine.
1
For this dish, you need to use a small lamb shoulder, cleaned of bone and fat. To make the shashlik juicier, it's advisable to leave some fat. Cut the meat into cubes about 4 cm. Slice the onion and divide it into wedges. Cut the pepper crosswise.
- Lamb shoulder: 1 piece
- Onion: 3 pieces
- Bell pepper: 2 pieces
2
In a large bowl, mix the oil, garlic, herbs, lemon juice, and season with salt and pepper. Add the pieces of meat.
- Olive oil: 5 tablespoon
- Garlic: 2 cloves
- Oregano: 1 teaspoon
- Thyme: to taste
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Tightly cover the bowl and place it in the refrigerator for 6-8 hours, stirring the contents occasionally.
4
After the specified time, take the meat out of the marinade and thread it onto skewers, alternating with pieces of onion and pepper. Place them in a pan or on a grill and brush with the marinade.
- Onion: 3 pieces
- Bell pepper: 2 pieces
5
Place the grill over hot coals. Grill the skewers for 20-25 minutes, turning occasionally and basting with marinade. Serve immediately.
- Olive oil: 5 tablespoon
