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Ref: 423
Heading: Barbecue
Cuisine: Middle Eastern/Turkish
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   800 g  Lamb shoulder cut into 2 to 3 cm chunks
   2 red onion med root & top removed then quartered
   2 green sweet/bell pepper cut 2 to 3 cm pieces
   30 g  fresh rosemary leaves finely chopped
   4 garlic clove finely grated
   1 tbsp  lemon juice
   2 oregano dried
   1 tsp  freshly ground black pepper
   1 tsp  salt
   2 tbsp  olive oil


  Step 1
Mix well all marinade ingredients in a bowl, add lamb chunks & coat each one with the marinade & leave in the fridge overnight is best, min 4 hours.
  Step 2
Build the skewers, first break quartered onion into separate leaves, then take a piece of pepper thread it on then one onion leaf then a piece of meat then onion leaf pepper meat & so on aim to get 200g of meat on each skewer.
  Step 3
Season with salt & place on the barbecue or under a grill & cook for about 10 to 15 mins turning often, to ensure meat is cooked, take a piece off cut in half to see if its cooked all the way through, less time if you like it pink in the middle.

Suggestion & Tips

Classic barbeque kabab, use a fork to de-string skewer onto a serving plate or dish. Could use chicken if you wish.
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