Lamb kebab recipes
Our top 3 of 9 Lamb kebab recipes
Tips
A little trick that my mum taught me about marinating kebab meat is to pour all your marinade into a plastic bag and simply drop in the meat. Tie a tight knot in the bag and shake the contents about well so that you get a even distribution of marinade. Put it in the fridge for a few hours.
Ingredients
- Search for it on this website Orange Spice Marinade
- 1 kg Lean lamb cubed in 4cm pieces
Method
- 1. Prepare your Orange Spice Marinade as previously described on this site.
- 2. Pour the Orange Spice Marinade over the lamb in a shallow glass baking dish
- 3. Place in the fridge for 4 to 6 hours or overnight
- 4. Drain lamb
- 5. Keep any excess marinade to use to baste the lamb kebab when cooking
- 6. Arrange the lamb on 4 or 6 metal skewers
- 7. Place the kebabs on the cooking great as the coals become hot enough ()but not flaming)
- 8. Cook for 20 to 25 mins if you like your meat cooked medium or less if you prefer your lamb pink
- 9. Brush the kebabs with the marinade you have left over as you cook them
- 10. Turn the kebabs over regularly as you cook them
4 Comments
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Jail Bird! Thu Jun 28 2012 • Reply
How strange - I've also come across another one where this has happened.
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Jail Bird! Thu Jun 28 2012 • Reply
Hi AnnikkaJust clocked onto you lamb kebab recipe but most of the instructions are covered by the picture! No sure how that has happened!
Ingredients
- INGREDIENTS
- 700g Lamb Neck steak
- 1 Red Peppers, cut big in chunks
- 1 Yellow Pepper, cut in big chunks
- 2 med Onions, separated in their layers
- 1tsp Cumin
- ½ tsp Cinnamon (Trust me!)
- ½ tsp Thyme
- To taste Salt and Pepper
- 50ml Olive oil
Method
- Preheat oven on 180 degrees.
- 1. Mix the oil, spices, salt and peper and thyme in a large bowl.
- 2. Cut the Lamb into chunks.
- 3. Add into mixing bowl with all vegetables and let marinate for at least 2 hours or best overnight.
- 4. Skew the meat, peppers and onions onto kebab skewers, alternating the layers.
- 5. Put skewers onto baking tray and bake in the oven for 40 minutes turning them regulary, reduce heat to 160 degrees half way through. Also brush them with the juices from time to time.
- 6. Serve with rice or salad and Pita Bread.
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- 1 Large pinch of dried oregano
- 4 Tablespoons of olive oil
- 1 Clove of garlic crushed
- 1 Pinch of salt and of ground black pepper
- 2 Large boneless lamb steaks
- 1 Red onion
- 2 Courgettes
- 1 Red pepper
- 8 Kebab or satay sticks
- 1 Tablespoon of fresh lemon juice
Method
- 1. For the marinade,put the lemon juice,oregano,olive oil,garlic,salt and pepper into a large bowl.Stir everything well.(the marinade will make the lamb tender and tasty).
- 2. Carefully trim the fat off the lamb.Then,cut the lamb into 2cm squares.Then,cut the courgettes into thick slices.
- 3. Cover the bowl with plastic foodwrap and put it into a fridge for at least an hour.Meanwhile prepare the vegetables.
- 4. Peel the onion and cut it into quarters.Then,cut across each quarter.Separate each chunk into double slices.
- 5. Cut the ends off the pepper.Remove the seeds and cut it into 2cm squares.Then,cut the courgettes into thick slice.
- 6. Carefully push one cube of lamb onto each kebab or satay stick.Be careful of the sharp end of the sticks.
- 7. Push all the vegetables and pieces of lamb onto the sticks.Then,heat the grill to a medium heat for 5 minutes.
- 8. Put the kebabs onto a rack in a grill pan.Brush them with some marinade,then grill them for 10 minutes.
- 9. Turn the kebabs over.Spoon the rest of the marinade over them.Grill them for 5-10 minutes,or until they are browned.
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