In a large bowl, combine Turkish Spice Blend, 3 tablespoons of olive oil, lemon juice and salt. Add the lamb, toss to coat. Refrigerate for 6 hours.
Thread the lamb onto skewers, placing 1 fresh mint leaf between the pieces of meat. Skewer alternate pieces of onion and bell pepper and brush lightly with olive oil.
Light and brush the grate with vegetable oil. Grill the lamb and vegetables over a medium-hot fire, turning frequently for 6-8 minutes.
Ingredients
Directions
In a large bowl, combine Turkish Spice Blend, 3 tablespoons of olive oil, lemon juice and salt. Add the lamb, toss to coat. Refrigerate for 6 hours.
Thread the lamb onto skewers, placing 1 fresh mint leaf between the pieces of meat. Skewer alternate pieces of onion and bell pepper and brush lightly with olive oil.
Light and brush the grate with vegetable oil. Grill the lamb and vegetables over a medium-hot fire, turning frequently for 6-8 minutes.