Lamb Kebabs
Good on the BBQ for parties, or just cooked in a frying pan in the kitchen
Recipe Posted on 1st January, 2005
Recipe Source: This recipe comes from a cookbook called The Compelte Asian Cookbook by Sharmaine Solomon. I've had this book for about 15 years and I've used it more than any other cookbook I've ever owned. This recipe is an old favorite that I've been cooking for years. I cook it either on the BBQ or in a frying pan. One of my favorite ways to serve it is with rice and tabbouli.
Serves 6-8
Ingredients
1½ - 2kg diced lamb in about 2½cm cubes (I dice either lamb backstraps or a boned leg of lamb)
l large clove garlic
2 teaspoons salt
1½ teaspoons finely grated fresh ginger
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cummin
1 teaspoon crushed dried curry leaves
1 teaspoon crushed dried oregano leaves
1 tablespoon light soy sauce
1 tablespoon sesame oil
2 tablespoons olive oil
juice from 1 lemon
Method
Crush garlic with salt and combine with all other ingredients except lamb in a large bowl. Mix well, then add the diced lamb and mix well again. Ensure that all of the lamb pieces are well coated with marinade. Leave to marinade for as long as you have, either a few hours, or up to four days in the fridge.
You can either thread the lamb onto skewers, or just cook it as individual cubes. Cook the marinated lamb until well browned and tasty either on a BBQ, in a hot oiled frying pan, or under the griller. I like to serve it rare, but if that's scary, just cook it through. Note, that if you're cooking it in a frying pan, do it in batches and be careful not to add so much meat that the bottom of the pan fills with liquid - you want it to sizzle and fry the whole time, and not to boil or simmer.
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