Grilled lamb kebabs

Serve these delicious kebabs on toasted flat bread and drizzle with mint sauce.
 
recipe, grill lamb, kebabs, braai,summer

Recipe from: 16 November 2015
Preparation time: 10 min
Cooking time: 20 min
 
 

Ingredients

 
  • 500
    g
    leg of lamb, cubed
  • 1/4
    cup
    olive oil
  • 2
    Tbs
    fresh rosemary, finely chopped
  • 2
    garlic cloves, minced
  • Juice and zest of 1 lemon
  • MINT SAUCE:
  • 3
    Tbs
    fresh mint, chopped
  • 1
    tsp
    white wine vinegar
  • 1
    tsp
    sugar
  • 2
    Tbs
    water
  • sea salt and black pepper
  • toasted turkish flat bread, to serve
Servings: Change Serving
 
 

Method

 
Combine olive oil, rosemary, garlic,lemon juice and zest. Rub mixture into meat. Thread onto kebab sticks.

Heat a griddle pan until smoking hot. Cook kebabs to desired doneness and set aside.

Combine all ingredients to make the mint sauce.

Serve kebabs on toasted flat bread and drizzle with mint sauce.

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Read more on: braai  |  recipe  |  summer
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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