Marinated lamb kebabs with mango salsa

Throw these on the braai this summer and enjoy.
 
lamb kebabs

Recipe from: January 2010
Preparation time: 35 mins
Cooking time: 10 mins
 
 

Ingredients

 
  • Kebabs:
  • 1kg 2cm lamb cubes (shoulder or leg)
  • 1 large onion, quartered
  • 2 red sweet peppers, seeded and chopped
  • 2 green peppers, seeded and chopped
  • 100ml avocado oil (may substitute with olive oil)
  • 4ml salt and freshly ground black pepper, to taste
  • Marinade:
  • 10
    ml
    ground cumin
  • 2.5ml ground ginger
  • 8 cloves garlic, crushed
  • 10ml finely grated lemon rind
  • 250ml natural yoghurt
  • 5ml freshly ground black pepper
  • 125ml avocado oil
  • 10ml paprika
  • Salsa:
  • 1 large mango, peeled and cubed (out of season, substitute with canned mango, drained, or dried mang
  • 1 red chilli, seeded and chopped
  • 1 red onion, peeled and cubed
  • 60ml Italian parsley, chopped
  • 30ml avocado oil
  • 30ml fresh lemon juice Preparation:
 
 

Method

 
Marinade: 1. Mix all the ingredients 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. Kebabs: 1. Separate the onion quarters. 2. Remove the meat cubes from the marinade and alternately thread the meat, onion and peppers onto skewers. 3. If braaing, coat the grid with avocado oil, or grill under a preheated grill until golden brown and cooked to your preference. 4. Season with salt and freshly ground black pepper. Salsa: 1. Mix all the ingredients and serve with the kebabs
 

Read more on: grill  |  lamb
 

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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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