Rabbit is high in protein and contains very little fat, the least percentage of fat from any other meat. Less fat, less calories, low in salt and nearly cholesterol free. The taste is delicate and this means that it is suitable to use in any recipe or simply cooked as in my dish here.
You will need:
500g boneless rabbit meat, cut into 3/4-inch cubes
2 garlic cloves, chopped
Juice of 1 fresh lemon
1 teaspoon ground cumin
1 teaspoon dried thyme
Salt and freshly ground black pepper
1 green, red and yellow bell pepper, seeds removed, cut into cubes
I onion chopped
6 tablespoons olive oil
Wooden skewers, soaked in water for an hour
Place the rabbit meat in a shallow dish and toss with the garlic, onion, lemon juice, cumin, and thyme. Add salt and pepper to taste.
Cover and refrigerate overnight.
The next day, preheat the oven to 200C.
Thread the meat pieces onto skewers alternating chicken and bell pepper.
Brush the kebabs with the marinade and cook for 30 minutes. Half way through cooking time, turn over the kebabs . Serve with a fresh salad or steamed vegetables.