Persian Shish Kebab

Persian Shish Kebab

Persian Shish Kebab in the marinade best overnight covered in the refrigerator let draw. Cut the lamb legs into cubes. Put the cream yoghurt in a bowl and stir until smooth. Cut the vegetable onion into very fine cubes and add to the yoghurt. Add 1-2 cloves of freshly pressed garlic. Season with freshly ground pepper, salt and a pinch of cinnamon. Add the lamb meat cubes to the yoghurt sauce and cover and leave to stand in the refrigerator. Put the Persian Shish Kebab on metal skewers and spread with the marinade. Put the skewers on a grill. On the top rail, grill step 3, 1st side about 12 minutes grill. Turn the skewers carefully and grill the 2nd side for about 8 minutes. Observe the grilling process as the Persian marinade should not become too dark. Put the Persian Shish Kebab on a plate and decorate with rocket salad. Serve with flat bread or rice.

Servings: 3, Difficulty: 
Preparation time: 10 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
630 kcal
8 g
40 g
46 g

(C)opyright by Marions Kochbuch