Lamb kebabs

Recipe from: 2/10/2004 12:00:00 AM

Ingredients 10
Servings 8
Time 10 minutes plus 3 hours marinating


  • 500
    leg of lamb, cut into 2 cm cubes
  • 1
    small onion, coarsely grated
  • 1
    clove garlic, finely chopped
  • 5
    grated lemon rind
  • 10
    rosemary, finely chopped
  • 1
    cayenne pepper
  • 3
    ground coriander
  • 5
    ground cumin
  • 30
    red wine vinegar
  • 60
    olive oil


about 12 minutes
Thread all the lamb cubes onto eight kebab skewers and place in one layer in a flat dish.
Mix the rest of the ingredients and pour over the kebabs.
Cover and leave in the fridge for at least three hours, preferably overnight.
Drain the kebabs, keeping the marinade.
Cook the kebabs on a greased cast-iron pan or braai over the coals until browned all over and done.
Brush regularly with the marinade while cooking.

Read more on: grill  |  lamb

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