Cut 2 pounds lamb loin in 1 1/2-inch cubes then combine with 2 cloves minced garlic, 2-4 Tbls Turkish Baharat Seasoning, ¼ cup olive oil, ¼ cup red wine, 2 Tbls wine vinegar, and 1 teaspoon of salt in a medium bowl; toss to coat cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally. Grill over a very hot fire to desired doneness.
- 2 lb: Pound Lamb Loin (cut into 1 1/2 inch cubes)
- 2 Cloves Minced Garlic
- 4 tbsp Turkish Baharat Seasoning
- 1/4 c Olive Oil
- 1/4 c Red Wine
- 2 tbsp Wine Vinegar
- 1 tsp Salt