Marinated lamb kebabs with mango salsa

Recipe from: 3/1/2006 12:00:00 AM

Ingredients 22
Servings 6
Time 30

Ingredients

  • 1
    kg
    2cm lamb cubes (cut from the shoulder or leg)
  • 1
    large onion, quartered
  • 2
    red sweet peppers, seeded and chopped
  • 2
    green peppers, seeded and chopped
  • 100
    ml
    olive oil
  • 4
    ml
    salt and freshly ground black pepper, to taste
  • 2
    Marinade: onions, chopped
  • 10
    ml
    ground cumin
  • 2.50
    ml
    ground ginger
  • 8
    cloves
    garlic cloves, crushed
  • 10
    ml
    finely grated lemon rind
  • 250
    ml
    natural yoghurt
  • 5
    ml
    freshly ground black pepper
  • 125
    ml
    olive oil
  • 10
    ml
    paprika
  • 2
    Mango salsa: large mangoes, peeled and cubed
  • 1
    red chilli, chopped
  • 2
    avocados, peeled and cubed
  • 1
    red onion, chopped
  • 60
    ml
    Italian parsley, chopped
  • 30
    ml
    olive oil
  • 30
    ml
    fresh lemon juice
 

Method

20
 
Oven temperature: grill.
1. Prepare the marinade: Mix all the ingredients in a mixing bowl and add the lamb cubes. Combine thoroughly and rub the marinade into the meat with your fingertips. Cover and refrigerate overnight or for at least 2 hours.

2. Separate the onion quarters into lobes. Remove the meat cubes from the marinade. Thread the meat, onion and peppers onto soaked bamboo sticks, or use metal skewers or strong rosemary sprigs.

3. Coat the grid with olive oil if you want to braai the kebabs over the coals, or grill them under a preheated grill until golden brown and cooked to your preference: medium kebabs will be juicy. Season the kebabs with salt and freshly ground black pepper.

4. Prepare the mango salsa: Mix all the ingredients in a mixing bowl and serve with the kebabs.

 

 

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