- 21, Jun 2020
- #1
Ingredients:
750 g lamb leg steaks
4 lemons
2 zucchini, cut into slices 2 cm thick
1 tablespoon of olive oil
1 tablespoon whole grain mustard
1 cup basmati rice
1/3 cup chopped parsley leaves
Olive oil
Cooking:
Soak the skewers in water for 30 minutes.
Drain.
Cut the lamb into 3 cm slices.
Slice 2 lemons into thin wedges.
String lamb, lemon wedges and zucchini alternately on skewers. Grate the peel and squeeze the juice of the 2 remaining lemons.
Mix 1/3 cup lemon juice, oil, mustard, salt and pepper together. Boil the rice following the instructions on the bag.
Transfer to a bowl.
Add lemon zest and parsley.
Stir until well mixed. Meanwhile, heat up the barbecue over high heat.
Reduce the heat to medium.
Oil the skewers.
Season with salt and pepper.
Cook for 6 to 8 minutes, periodically turning over, or until cooked. Place skewers on a plate.
Pour mixture with lemon juice.
Serve with rice.
Drain.
Cut the lamb into 3 cm slices.
Slice 2 lemons into thin wedges.
String lamb, lemon wedges and zucchini alternately on skewers. Grate the peel and squeeze the juice of the 2 remaining lemons.
Mix 1/3 cup lemon juice, oil, mustard, salt and pepper together. Boil the rice following the instructions on the bag.
Transfer to a bowl.
Add lemon zest and parsley.
Stir until well mixed. Meanwhile, heat up the barbecue over high heat.
Reduce the heat to medium.
Oil the skewers.
Season with salt and pepper.
Cook for 6 to 8 minutes, periodically turning over, or until cooked. Place skewers on a plate.
Pour mixture with lemon juice.
Serve with rice.
![[Дмитрий Юрченко и Сергей Капустин] ACCEL.Помогаем начать свою онлайн-школу (2017)](/assets/images/icons/forum2.png){kind=icon}
![[Арнольд Эрет] Живое питание по методу доктора Эрета](/assets/images/icons/forum5.png){kind=icon}
