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🍽️ Lamb and Vegetable Skewers from the Charcoal Grill

580 kcal · 40 min · 4 servings

Ingredients

• 1 kg lamb meat (e.g. from the leg)
• 375 ml dry red wine
• 6 tbsp oil
• 4 crushed juniper berries
• 3 small, broken bay leaves
• 1 small, fresh herb bouquet (thyme, rosemary)
• 2 chopped garlic cloves
• 1 tsp salt
• 0.25 tsp ground black pepper
• 4 slices pineapple
• 16 peeled onions
• 4 small, halved tomatoes
• 2 green bell peppers

Instructions

1. 1. Cut the lamb meat into cubes of approx. 3 cm.
2. 2. Place the meat cubes in a bowl.
3. 3. Thoroughly mix all ingredients for the marinade.
4. 4. Pour the marinade over the meat.
5. 5. Place the covered bowl in the refrigerator for 24 hours.
6. 6. Remove the meat from the marinade.
7. 7. Let the meat drip dry on kitchen paper.
8. 8. Thread the meat cubes onto the skewers.
9. 9. Lightly brush the meat skewers with oil.
10. 10. Set the meat skewers aside.
11. 11. Let the pineapple slices drain well.
12. 12. Cut the pineapple slices into quarters.
13. 13. Thread the pineapple alternately with the remaining vegetables onto the skewers.
14. 14. Brush the vegetable skewers with some leftover lamb marinade.
15. 15. Place the vegetable skewers on the charcoal grill together with the meat skewers.
16. 16. Turn the skewers repeatedly while grilling.
17. 17. Serve the skewers as a side dish with fresh baguette.
18. 18. Serve the skewers with a glass of chilled red wine.

Nutrition per serving

• kcal: 580
• Protein: 35 g · Fett/Fat: 40 g · Carbs: 20 g