Lamb Kebabs

Lamb Kebabs

(sent by Quttah)

MARINADE
5 ml. (1 tsp.) garlic, crushed or finely chopped
10 ml. (2 tsp.) fresh ginger, finely chopped
30 ml. (2 Tbs.) lemon juice
60 ml. (1/4 cup) peanut or vegetable oil
2.5 ml. (1/2 tsp.) ground turmeric
2.5 ml. (1/2 tsp.) ground coriander
2.5 ml. (1/2 tsp.) ground cumin
.5 ml. (1/8 tsp.) ground cayenne pepper
30 ml. (2 Tbs.) grated onion

KEBABS
1 kg. (2 lbs.) lean lamb, cut into cubes
2 medium onions, cut into large chunks
2 medium bell peppers, cut into large chunks
2 medium tomatoes, cut into large wedges
Mix marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour.

Preheat broiler or light the barbecue.

Divide the meat and vegetables evenly into 4 parts, and skewer the pieces, alternating meat and vegetables, on 4 skewers. Place skewers 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes.

Serve with rice and cucumber sauce. Serves 4.

2014-03-13T11:33:43+00:00March 13th, 2014|Egyptian Cuisine, Recipes|Comments Off on Lamb Kebabs