– (shoulder or leg) – cleaned and cut into 2, 5 cm – large e pieces lemon wedges to garnish for – garnish
vegetable oil to grease
juice of 2 lemons salt and and black pepper
1) Remove the fat from the meat, cut the meat into 2, 5 cm cubes. For the marinade, mix oil, juice of one lemon and kitchen herbs in a large baking bowl, then season with salt to taste and pepper. 2) Place meat in marinade, turn to other side until coated all around. Cover with plastic wrap, marinate in a cool place for 2-3 hours. 3) Preheat broiler to medium heat. 4) Remove meat from marinade with slotted spoon, drain on paper towels. Draw meat, peppers and mushrooms alternately on 8 skewers. Do not forget to grease the skewers. 5) Grill kebabs for 20 minutes, turning them frequently to the other side so that they are cooked evenly all over. 6) Using a fork, strip meat and vegetables from skewers, place on a preheated serving platter. Garnish with lemon wedges. Fill kebab pieces in pitta bread or offer pitta separately. Tip: boneless pork shank makes just as good a kebab, but the meat takes a good 5 minutes longer to grill. If there is still a skewer left, put on only one piece of meat. It is then easier to check if it is cooked. You can just as carefully put tomato wedges on the s
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