Ingredients
-
-
1
-
1
-
1
-
4
-
1
-
1
-
1/2
-
1/2
-
1/2
-
3
-
-
1
-
-
Directions
Moroccan Lamb Kebabs, We dont get much of a summer in England, 3 or 4 weeks at the most! So on the odd occasion that we get some sun, I make my partner fire up the BBQ and invite all are friends round and these Kebabs always go down nicely!! Please not the Preparation time in includes marinating time , Excellent flavor I did marinate the lamb all day, about 8 hours which was perfect I grilled mine and served it with a herb lemon couscous and roasted eggplant I squeezed fresh lemon over the lamb kabobs right before serving It was a wonder marinade!Made for PAC 2011, We dont get much of a summer in England, 3 or 4 weeks at the most! So on the odd occasion that we get some sun, I make my partner fire up the BBQ and invite all are friends round and these Kebabs always go down nicely!! Please not the Preparation time in includes marinating time
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Steps
|
1
Done
|
Place All of the Marinade Ingredients Into a Liquidiser and Blend Until Smooth. |
|
2
Done
|
Cut 1kg Lean Lamb, Such as Neck Fillet or Leg Steaks Into Large Chunks and Toss in the Spice Mixture Until Well Coated. |
|
3
Done
|
Cover, Refrigerate and Leave to Marinate For at Least 1 Hour or Up to 24 Hours (remove from the Fridge 1 Hour Before Cooking). |
|
4
Done
|
Thread Onto Metal Skewers and Cook on the Barbecue or Under a Preheated Grill For About 5-7 Minutes. |
