Terrordales BBQ Lamb Kebabs.

Discussion in 'Can Cook, Will Cook' started by 72wilma, Aug 29, 2011.

  1. first posted May 2011

    Terrordales BBQ Lamb Kebabs.
    . As is well known the Australian male only cooks when there is a BBQ involved. Here is one we tried out a couple of weeks ago (before the temperature dropped to 60* outside

    Ingredients for Four People
    Allow about 1 and half lbs to 2 lbs of good lean meat - we use leg meat - but any lean meat will do - cut into 1"/2.5 cm cubes

    Take one medium onion, cut it in two and remove the layers one at a time, cut each layer into 1"/2.5cm squares

    8 x 8 "/20cm wooden BBq skewers - soaked in water if used over an open fire

    For the Marinade

    •4 tbs. Good quality olive oil.
    •2 Plump cloves of garlic - bashed and chopped.
    •2 tsps. toasted cumin seeds - ground.
    •2 dried red chillies crushed.
    •6 Sprigs of tender fresh rosemary, chopped.
    •1 tbs. Honey.
    • Juice of 1/2 a lemon.
    •Salt and freshly ground black pepper.

    Cooking & serving

    1.Put all the marinade ingredients in a large shallow dish.

    2.Add the cubed lamb and marinate for at least an hour, the longer the better, turning two or three times.

    3.Thread the lamb onto the bbq skewers - you should get about four pieces on each skewer.

    4.Alternate each chunk of lamb with a square of onion

    5.Grill the lamb until browned and crispy on the outside and still pink and moist inside.

    6. Arrange the kebabs on a warm Large Serving Plate and garnish with some fresh salad or serve on a bed of rice.

    You can even marinate the lamb well in advance at home (just keep it in an airtight container) and don't make your heat too fierce - the flavours are quite subtle.
     

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