Chopan Kabab

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Ingredients
  • 450 g lamb cubes
  • salt, to taste
  • 1 teaspoon yogurt or sour cream
  • 2 teaspoons olive oil
  • ½ teaspoon onion powder
  • 2 cloves garlic, minced
  • 2 teaspoons fresh coriander, chopped
  • 2 teaspoons chopped parsley
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 green capsicum, cut into large chunks
  • 1 onion, quartered and separated
  • 1 tomato, cut in wedges
  • 225 g whole mushrooms
  • 1 lemon, cut in wedges
Instructions
  1. In a medium bowl combine the yoghurt, olive oil, onion powder, garlic, coriander, parsley, salt and pepper. Spread over meat and let marinate at least 2 hours, preferably overnight.
  2. Prepare outdoor barbecue for medium-hot heat. Remove grill, clean grill and spray with cooking oil (to prevent kebobs from sticking.)
  3. While barbecue is heating, alternately, thread meat and vegetables onto six skewers.
  4. When fire is ready, place grill over barbecue. Place kebobs on grill and cook about 6-8 minutes, then flip kebobs to other side for another 6-8 minutes.
  5. Serve with rice and wedges of lemon.

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