The lamb is not marinated but it is left overnight with spices and seasonings.
- 1 lamb shoulder
- 3 scallions
- 1 stalk green garlic
- ½ cup red wine
- 3 tbsp vegetable oil
- 2 tbsp dried ground lovage (common hogweed)
- 1 tsp dried spearmint
- paprika powder
- ½ tsp dried rosemary
Prepare the lamb meat by cutting it in small size pieces.
In a deep bowl add the chopped scallions and garlic, place the lamb and season with spices.
Pour some red wine in the bowl and mix everything well.
Cover the bowl and leave it overnight in the fridge.
Then stringing the meat skewer and grill them. Don't forget to rotate the skewers regularly from all sides.