My lamb skewers have an aromatic crust with delicious roasted flavors on the surface and they are nice and juicy and tender on the inside.
Divide the lamb loin in the middle, cut it into 3 cm pieces and place the meat in a bowl.
Mix all the ingredients except salt for the marinade and add to the cuts of meat. Rub the marinade firmly into the meat.
Cover the bowl and place in the refrigerator for at least 2 hours, or better overnight.
Before preparing, remove the meat from the refrigerator 15 minutes earlier.
Place the marinated meat pieces on a stainless steel skewer, alternating with the peppers and onion. Give free rein to your creativity when decorating the skewers. If you use wooden skewers, make sure to soak them in water for 2 hours first. This way, they won't burn while grilling and the meat detaches from the skewer more easier.
Once all the skewers are ready, brush a grill pan with a little oil and fry the skewers for about 3 -4 minutes on each side. At the very end, season with sea salt from the mill.
In another pan, fry the marinade well and serve with the skewers.
Serve with warm lavash or Arabic bread and lots of fresh herbs.