Romanian Kebab

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Preparation info
  • Serves

    Six

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Me at, skewered and marinated, then cooked over an open fire is a Romanian favourite served with rice or polenta. In true Romanian style, the marinade is so full of garlic that one can be sure of being quite safe from vampires!

Ingredients

  • 675 g/ lb lean lamb, cut into 4cm/1½in cubes
  • 12 shallots or button (pearl) onions

Method

  1. For the marinade, combine the lemon juice, red wine, onion, garlic, olive oil, herbs and seasoning in a bowl.

  2. Stir the cubes of lamb into the marinade. Cover and refrigerate for up to 12 hours, stirring occasionally to re-coat the mea