BBQ Kiwifruit Lamb Kebabs
"This is posted in reply to a request for kiwifruit recipes. Kiwifruit is excellent for tenderising meat and together with NZ lamb - Good kai, Mum! Perfect for the BBQ."
photo by Kim127
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 600 -700 g lamb, cubed (leg or shoulder, preferably NZ lamb)
- 1 kiwi fruit
- 2 cloves garlic, crushed
- 2 tablespoons dark soy sauce
- 2 tablespoons dry sherry
- 1 tablespoon olive oil or 1 tablespoon other oil
- 1⁄2 teaspoon sugar
- fresh ground black pepper
directions
- Scoop flesh from inside the kiwifruit and mash well until smooth.
- Mix with remaining ingredients and cubed lamb.
- Stir, cover and leave at room temperature for about 20 minutes- maximum 1 hour.
- Drain lamb and thread on skewers (Soak bamboo skewers well in water first to reduce risk of charring during cooking).
- Barbecue or grill kebabs on high heat for 5- 7 minutes, turning skewers to brown lamb on all sides.
- Do not overcook.
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Reviews
-
Great marinade!! I had no idea that kiwis acts as a tenderizer. Very easy to do and the lamb was done quickly over the grill. Made for Las Mistico Magicos Sirenas of ZWT 5 -
Love lamb kebabs and certainly loved this wonderfully flavoursome recipe: great blend of flavours and the kebabs were so tender. Very much a recipe that I'll be making again post-ZWT 5! :) We enjoyed these kebabs with Recipe #90059. Thank you so much for sharing it, French Tart! Made for Ali Baba's Babes, ZWT 5. -
kiwilcious!!!! A stunner of a marinade for lamb, thoroughly enjoying my dinner! the first kiwi i cut was a little unripe but the 2nd was perfect and mashed easily. -
Well, the meat was certainly tender - and flavourful. The marinade is perfect for lamb. Definitely going to try this method on greek beef (can you say TOUGH?). The whole family loved these delicious lamb kebabs. Thanks. -
Made for ZWT III. Beautiful flavor...reminds me of a cold Thai beef salad marinade. We thoroughly enjoyed these. They were very easy to do and I can't wait to try this marinade over other meats, as well. Thanks, Frenchie. (:
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RECIPE SUBMITTED BY
Missy Wombat
Australia
I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving.
I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start.
Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog!
Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years!
I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
