Lamb Shish Kebab

Submitted by currybunny

"From the net, USENET Community Trust. I want to make this very soon, probably this weekend - looks really yum! Not sure if the 2lb of lamb for 4 people is really right though, I'll be using closer to 1lb. UPDATE: having made this with 1lb, I would definately double the spices as it didn't have the kick I wanted. Serve with nice yoghurty sauce!"

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 4

ingredients

• marinade

• 1 teaspoon garlic, finely chopped
• 2 teaspoons fresh ginger, finely chopped
• 2 tablespoons lemon juice
• 1⁄4 cup peanut oil or 1/4 cup vegetable oil
• 1⁄2 teaspoon ground turmeric
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 1⁄8 teaspoon cayenne
• 1 tablespoon grated onion

• kebabs

• 2 lbs lean lamb
• 2 medium onions, cut into chunks
• 2 green peppers, cut into chunks
• 2 tomatoes, cut into chunks

directions

1. Mix all marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour or overnight.
2. Preheat broiler or light the barbecue.
3. Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers.
4. Place 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes.

Reviews

[Chef Kate]

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

 

[dave215178]

Very good kebabs, just double the spices and add a little bit of sea salt after they are done.

 

[Richard H.]

Very tasty. Yes, double the spices, and still isn't too strong - just right. Marinated for 2 hours. I BBQed on a medium heat for nearly 20 mins too as my wife doesn't like bloody meat. Still tender. Will definitely do again.

 

[Jim C.]

Well nice lovely lamb shish will use this marinade again and again

 

[Fairy Nuff]

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!!