To make lamb kebabs it is best to make small cubes, about 1/2 an inch thick, using lamb's shoulder or leg of lamb meat. Then, marinade them for 24 hours before grilling your kebabs.
There are some examples of marinades:
- Olive oil, summer savory, ground garlic, thyme, salt and pepper.
- Hazelnut oil, ground almonds, aniseed, salt and pepper.
- Olive oil, mixed herbs, crushed garlic, sechuan pepper, salt.
- Grapes seed oil, marjoram, ground bay leaf, salt, cracked pepper.
Then, make your lamb kebabs alternating your meat and the following ingredients on your skewers.
- Lamb, new season onions, cocktail sausage, green pepper.
- Lamb, cherry tomato, dices of lamb's kidney, red pepper, pieces of smoked pork belly.
- Lamb, sweet onion, merguez(spicy sausage), red pepper.
- Lamb, slices of lemon, pieces of lamb's liver, onion, dices of lamb's kidney.
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