Juicy Lamb Kebabs
Marinated chunks of lamb grilled to juicy perfection
Ingredients
- 1.5lb/680g leg of lamb boneless cut into 1.5 inch chunks
- 1 small yellow onion
- 3 garlic cloves
- 2 tbsp lemon juice
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp red chili powder
- 1 tsp garam masala
- 1.5 tsp salt
Instructions
- In a blender, mince onion, garlic and lemon juice. Place mixture in a cloth and wring out juice into a bowl.
- Place cut up lamb in a bowl or sealable bag. Add the juice, oil, cumin powder, chili powder, garam masala and salt. Mix well. Cover and refrigerate for at least 4 hours or overnight.
- Heat up grill. Leave meat out of the fridge for about 30 minutes to lose it's chill. Skewer meat onto 4 - 6 skewers. Leave a 1/2 inch space between each piece of lamb. Grill for 5 to 7 minutes (medium rare to medium). Baste with a little oil when turning skewers during cooking. Turn skewers once or twice during cooking.
- To cook on stovetop, heat up a heavy bottomed pan like a cast iron pan. Add 2 tsp oil and swirl to cover bottom. When pan is very hot, add lamb pieces one at a time leaving space in between them. Cook for 5 to 7 minutes, turning a few times so all sides are seared. Do not overcrowd pan. Cook in 2 batches if necessary. Don't forget to turn on an exhaust fan or open a window!
- Serve with rice or naan and grilled/sauteed onions and peppers.
- ***Kebabs will be a little spicy with 1 tsp chili powder. Cut down to 1/2 tsp if you want medium spicy kebabs.
- ***If using wooden skewers, soak them in warm water for at least 30 minutes (2 hours is preferable) before cooking.
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