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Based on Fairy Nuff's review, I halved the lamb and doubled up on spice--great result and really pretty!

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Chef Kate October 18, 2005

Beck these were so good!!! I did add more of the spices (a little more than double) and used a boned leg of lamb for the meat. I dumped the marinade ingredients in a zip-lock bag,added the lamb and left it in the fridge for 4 hours. I didn't have any green peppers (bummer-they would have added lovely colour) so used a mix of yellow and red. I bbq'd the kebabs for about 15 minutes and served them with flat bread, hommus and tabouli.Great meal that will be made again!!

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Fairy Nuff October 11, 2005
Lamb Shish Kebab