4 pounds fresh lamb

1/6 cup of Sultan Brand Extra Virgin olive oil

1/6 cup of lemon juice

Spices (Garlic, cumin, salt, pepper)

Whole lemon

Vegetables (green peppers, green onions, tomatoes.)

Wood skewers

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Soak 8 wooden skewers in water for 1 hour to reducing burning.

Cut lamb into cubes of about 1 inch in thickness.

Place in plate and soak in 1/6 cup lemon juice, 1/6 cup olive oil

Spice to preference.

Shank with wood kabob spears and grill on open flame until tender.

Sprinkle with slices of vegetables, wedges of lemon, serve hot