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)
Vegetables (green peppers, green onions, tomatoes.)
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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