Scaled for your household (4 portions) · original serves 4
Boneless lamb455 g
Exact physical mass conversion to grams; original source mass retained in source_text.
Brown onion1
Red wine vinegar5 US tbsp
US customary volume preserved. No food-density conversion to grams is assumed.
Dry red wine5 US tbsp
US customary volume preserved. No food-density conversion to grams is assumed.
Garlic cloves3 clove
Ground coriander½ US tsp
US customary volume preserved. No food-density conversion to grams is assumed.
Crushed red pepper (optional)¼ US tsp
US customary volume preserved. No food-density conversion to grams is assumed.
Flat-leaf parsley½ bunch
Salt½ US tsp
US customary volume preserved. No food-density conversion to grams is assumed.
Black pepper½ US tsp
US customary volume preserved. No food-density conversion to grams is assumed.
Vegetable oil¼ US cup
US customary volume preserved. No food-density conversion to grams is assumed.
Flatbread (optional)to taste
Publisher/method gives no numeric amount; retain as needed without inventing quantity.
Prepared salad (optional)to taste
Publisher/method gives no numeric amount; retain as needed without inventing quantity.
Method
1
Cube lamb and combine with onion, wine, vinegar, garlic, oil, herbs and spices in a glass bowl. Cover and refrigerate for up to 24 hours; this version follows that overnight route.
2
Drain and pat meat dry. Discard used marinade and onion. Divide meat between four skewers.
3
Barbecue for about 15 minutes, turning occasionally until cooked. Serve immediately with optional flatbread and salad.
