2 lb. leg of lamb, fat trimmed and cubed into 2” pieces
2 large onions, cut into 2” chunks
3 bell peppers, cut into squares
salt & pepper
1 lemon, juiced
2 T olive oil
1 T garlic finely chopped
1 quart of plain laban or greek yogurt
1/2 t dried mint, crushed
1 clove of garlic, finely chopped
Syrian Bread or pita
In a large bowl mix the cubed meat, bell pepper, onion, salt, pepper, lemon juice, garlic and olive oil together. Cover and refrigerate 2-3 hours. Skewer meat, bell pepper and onion alternating. Grill over hot coals or on a gas grill. Serve with yogurt sauce, Syrian bread or pita.
Mix yogurt, mint and garlic together, garnish with a sprig of fresh mint and serve.