Lamb Shish-kebab

Taken from the cookbook La Cocina Ovina by Olga Gorriti, this dish brings out the flavor of Patagonia lamb combined with aromas and colors of the vegetables of your choosing.

Ingredients (Five servings)

To make the shish-kebab:
1 leg of lamb
2 peppers
2 big tomatoes or 3 tablespoons of tomato paste
2 carrots
1 onion
Fresh laurel leaves, salt and pepper
For the marinade:
4 table spoons of olive oil
2 table spoons of lemon
1 teaspoon thyme
chopped basil leaves
2 cloves of garlic

Preparation:

In a bowl, mix the marinade ingredients. Remove the bones from the leg and the fat and cut the meat into cubes. Place the cubes, already salted and peppered, into the bowl with the marinade for one hour. Place the marinated cubes on a wood or metal stick, alternating with the vegetables and fresh laurel leaves. Cook over a low flame, turning slowly until you note that the meat is well cooked.