EUROPE MAP
Easy Lamb Kebab Recipe Ingredients 1.25 lb (about 600 g) lamb, cut into cubes — shoulder, leg, or loin all work well. 2 tbsp olive or vegetable oil 1 small onion, roughly chopped 1 clove garlic 1 tbsp chopped parsley 1 tbsp lemon juice 1 tsp lemon zest 1 tsp cumin Salt and black pepper Skewers Optional: bell peppers, onion chunks, pita, yogurt sauce Instructions Make the marinade: blend or mix the oil, onion, garlic, parsley, lemon juice, lemon zest, cumin, salt, and pepper. Marinate the lamb: coat the lamb well and chill for at least 30 minutes, though 6 hours to overnight gives better flavor and tenderness. Skewer: thread the lamb onto skewers, adding peppers or onion if you like. Grill: cook over high heat, turning occasionally, until browned with lightly charred edges — roughly 5 to 10 minutes, depending on cube size and desired doneness. Serve: rest for a couple of minutes, then serve with warm pita and a quick sauce of Greek yogurt + tahini + lemon juice if desired. Quick Yogurt Sauce 1 cup Greek yogurt 1 tbsp tahini 1 tbsp lemon juice Salt to taste
EUROPE MAP
Ali
Created on May 15, 2026
Start designing with a free template
Discover more than 1500 professional designs like these:
View
Essential Map
View
Akihabara Map
View
Match the Verbs in Spanish: Present and Past
View
Discover Your AI Assistant
View
Syllabus Organizer for Higher Education
View
Microcourse: Learn Spanish
View
Microcourse: Key Skills for University
Explore all templates
Transcript
EUROPE MAP
Easy Lamb Kebab Recipe Ingredients 1.25 lb (about 600 g) lamb, cut into cubes — shoulder, leg, or loin all work well. 2 tbsp olive or vegetable oil 1 small onion, roughly chopped 1 clove garlic 1 tbsp chopped parsley 1 tbsp lemon juice 1 tsp lemon zest 1 tsp cumin Salt and black pepper Skewers Optional: bell peppers, onion chunks, pita, yogurt sauce Instructions Make the marinade: blend or mix the oil, onion, garlic, parsley, lemon juice, lemon zest, cumin, salt, and pepper. Marinate the lamb: coat the lamb well and chill for at least 30 minutes, though 6 hours to overnight gives better flavor and tenderness. Skewer: thread the lamb onto skewers, adding peppers or onion if you like. Grill: cook over high heat, turning occasionally, until browned with lightly charred edges — roughly 5 to 10 minutes, depending on cube size and desired doneness. Serve: rest for a couple of minutes, then serve with warm pita and a quick sauce of Greek yogurt + tahini + lemon juice if desired. Quick Yogurt Sauce 1 cup Greek yogurt 1 tbsp tahini 1 tbsp lemon juice Salt to taste