Brochettes de Mouton


  • 2 pounds tender lamb
  • ½ pint olive oil
  • 6 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 clove garlic, crushed
  • 2 bay leaves, crushed
  • salt and freshly ground black pepper
  • green and red pepper squares
  • button onions, parboiled
  • tomatoes, quartered


Cut lamb into 1-inch cubes. Combine olive oil with lemon juice, honey, crushed garlic and bay leaves. Season to taste with salt and freshly ground black pepper, and marinate lamb in this mixture for 2 to 4 hours.

Thread cubes of meat on skewers alternately with squares of green and red peppers, button onions and quartered tomatoes, and grill for 15 to 20 minutes, brushing frequently with the marinade.