Ingredients:
750 g of lamb legs
4 lemon
2 tsukkini, cut into pieces 2 cm thick
1 tablespoon of olive oil
1 tablespoon of mustard mustard
1 glass of rice basmati
1 /3 cups of parsley leaves
Olive oil
Preparation:
Soak skewers in water for 30 minutes. Dry. Cut the lamb into 3 cm pieces. Cut 2 lemons into thin wedges. String lamb, slice of lemon and tsukkini alternately on skewers.
Grate the peel and squeeze the juice 2 of the remaining lemons. Mix 1 /3 cups of lemon juice, oil, mustard, salt and pepper together.
Boil rice, following the instructions on the package. Transfer to a bowl. Add lemon zest and parsley. Stir until it is well mixed.
Meanwhile, heat the barbecue over high heat. Reduce fire to medium. Lubricate skewers with oil. Salt and pepper. Prepare from 6 to 8 minutes, periodically turning over, or until cooked.
Place skewers on a plate. Pour a mixture with lemon juice. Serve with rice.