Delicious Beef and Lamb Shish Kebabs

Beef and Lamb Shish Kebabs

Very similar to the chicken kebabs only because we are using red meat obviously  more gamey flavour, I have made slight variations on the marinade by adding onions, less garlic, flat leave parsley, for both lamb and beef, and 2 teaspoons of oregano or thyme for the lamb.

Serves 6-8 people per dish

Beef and Lamb Shish Kebabs

You will need

½ kg/500gm lean beef diced into cubes of 3-4cm
½ kg/500gm lean lamb diced into cubes of 3-4 cm
Juice of one large lemon ½ for the beef the other ½ for the lamb
Paprika 2 teaspoons, 1 spoon for each dish
Beef or steak seasoning 2 teaspoons, 1 spoon for each
Spring onion 1 bunch approx 100gm 50 gm finely sliced per dish
1 large onion
Parsley 60gm or two small packets
Garlic 5 cloves. All either finely chopped or preferably chopped in a food processor.
Olive oil 3 tablespoons
¼ teaspoon 1.2ml salt (black pepper optional)
Appropriately 16 large cherry tomatoes halved one for each end of the skewers.

Tip; as with the bell peppers, always buy a few extra tomatoes, as it is hard to judge how many you will need when assembling your kebabs onto the skewers. Try to keep the extras away from your raw ingredient and only take them out if you need to so as to avoid any meat juice dripping onto them.

If you feel you need more instructions on how to assemble/cook, please refer to my chicken kebab recipe.