Marinated Lamb Kebabs
Marinated Lamb Kebabs
Serves: to serve 8 - 10
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 mins
ingredients
FOR THE KEBABS
2 lb - lean, boneless lamb (fillet, leg or shoulder)
1 large - onion
1 - green or red pepper
12 - bay leaves
FOR THE MARINADE
1 - small onion
2 - garlic
6 tablespoons - natural yoghurt
4 tablespoons - olive oil
2 tablespoons - lemon juice
3 tablespoons - freshly chopped coriander
1 teaspoon - salt
- freshly ground pepper
2 lb - lean, boneless lamb (fillet, leg or shoulder)
1 large - onion
1 - green or red pepper
12 - bay leaves
FOR THE MARINADE
1 - small onion
2 - garlic
6 tablespoons - natural yoghurt
4 tablespoons - olive oil
2 tablespoons - lemon juice
3 tablespoons - freshly chopped coriander
1 teaspoon - salt
- freshly ground pepper
directions
- First make the marinade... Peel and grate (shred) the onion and peel and crush (mince) the garlic cloves. Place these in a mixing bowl and add the yoghurt, olive oil, lemon juice, coriander, salt and pepper. Stir briskly to mix well.
- Cut the lamb into cubes about 1" (2.5cm) square and add these to the marinade. Mix well then cover the bowl and leave for at least 4 hours (preferably overnight) to marinate.
- Peel and quarter the large onion, separate the layers of bulb and cut into pieces about 1"-1½" (2.5cm-4cm). Core, seed and cut the pepper into similar size pieces then, when ready to cook, thread the cubes of lamb onto oiled kebab skewers, alternating with onion and pepper pieces and the bay leaves. Cook under a preheated moderate grill (or on the barbeque) for about 10 minutes until tender, turning the skewers frequently to ensure even cooking.
- Serve with Fresh Tomato Salad or Potato and Egg Salad (or both, if you're very hungry!!)