Lamb Kebabs

Lamb (or Pork!) Kebabs

A delicious dish which can be cooked under the grill or on a BBQ
ServesPrep / Cooking TimeDifficulty
4 30 minutes plus marinading 1

Serve with a side of Sweet Chilli Slaw and a fresh green salad scattered with feta cheese

Tip:

If you prefer pork, you can use the same marinade as this is a good basic recipe suitable for all meats.

 

Ingredients

500g lean lamb (or pork) cubed
1 white onion, chopped into quarters
1 green pepper, 1 red and 1 yellow pepper, deseeded and cut into wide strips

For the marinade

Juice of 1 lemon plus skins thrown in
125 olive oil
2 cloves of garlic bruised
2 tbs mixed herbs
1 medium onion quartered

Method

  • In a large plastic watertight container with lid, mix all the ingredients for the marinade together.
  • Now add the cubed lamb to the marinade. Ensure the lid is on correctly.
  • Tip the container up and down, this will make sure that the lamb is well coated.
  • Leave in the fridge for a miniumum of 2 hours, better still overnight.
  • Remove the marinated meat from the fridge then allow it to come to room temperature.
  • Using long BBQ skewers, push one piece of meat onto the skewer, followed by a piece of onion, then the pepper, alternating the colours.
  • Continue to fill the skewer until around 2 inches is left free (so you can pick it up).
  • Place on a preheated barbeque or griddle and cook, turning, until crispy and golden brown.
  • Serve with a Sweet Chilli Slaw or fresh green salad with a few chunks of feta cheese.
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