Lamb kebabs


Ingredients 15
Servings 6
Time

Ingredients

  • 1
    kg
    boned leg or shoulder of lamb, cubed
  • 1
    large onion, quartered
  • 2
    each red and green, small sweet peppers, cored, seeded and cut into squares
  • salt and milled black pepper
  • 60
    ml
    olive or sunflower oil to brush vegetables
  • MARINADE
  • 2
    small onions, finely chopped
  • 10
    ml
    ground cumin
  • 2
    ml
    ground ginger
  • 8
    cloves garlic, crushed
  • 10
    ml
    grated lemon peel
  • 250
    ml
    natural yoghurt
  • 5
    ml
    milled black pepper
  • 125
    ml
    olive oil
  • 10
    ml
    paprika
 

Method

 
1. MARINADE: Mix ingredients in a bowl. Add lamb cubes and marinate for 2 hours or overnight, turning occasionally. 2. Separate onion quarters into petals. Remove meat from marinade and reserve marinade. Thread meat, onion petals and pepper squares alternately onto 6 skewers. 3. Brush grilling rack or braai grid with oil and either grill kebabs under the grilling element or over hot coals. Turn skewers occasionally while cooking and baste (brush) lamb with reserved marinade. Brush vegetables with oil. Season meat lightly with salt and milled black pepper. 4. Grill for 6 to 10 minutes (see tips).
 

Read more on: grill  |  lamb
 

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