This tasty lamb kebobs recipe is just perfect for serving up during occasions and parties as it's so easy to make, packed with flavour and with appetising spicy marinade. This recipe is based mainly on seasoning chopped lamb and then forming them around skewers.
Last summer, I grilled almost every day, obviously anyone can grill just about any food and it is always delicious. I like grilling most of my food especially bread, burgers, steaks, vegetables, chicken, fish etc.
Although I enjoy it all and don't have a favorite, I often have a special space in my heart for grilled lamb kebobs. I can't say what it is about the aroma of lamb cooking on the grill that is so engrossing, but each time I perceive the aroma, I would want to stop other things I am doing and relax to eat.
To make this appetising dish, firstly separate the meat from the bone and chop them into pieces with sharp knife.
Wash the meat thoroughly and add all the necessary ingredients. Then halve the bell peppers, remove seeds and slice each half into 8 pieces or as you wish. Also cut the onions into thick bits. Add everything together with the beef and allow to stand for at least 8 hours in the fridge to marinate.
When you are ready to grill the lamb, assemble the kebobs on the skewers by alternating the lamb with bell peppers and onions. Assemble them together as tightly as possible before grilling and remember to turn them over from time to time so as to cook properly.
- Ground cinnamon
- 1 chopped garlic
- 1 chopped ginger
- 1 tbs. dark soy sauce
- 100kg chopped lamb
- Salt to taste
- 2 tbs. peanut paste
- 1 stock cube
- 1 tbs. vegetable oil
- 2 tbs. honey
- 1/2 diced fresh pepper
- 2 cut bell peppers
- 1 cut onions
- Wash the lamb properly, add all the listed ingredients and mix together.
- Place in the refrigerator and allow to stand for at least 8 hours to marinate properly.
- Assemble the lamb with bell peppers and onions alternatingly on the skewers.
- Grill until golden brown and done.
- Serve warm garnished with any dip or sauce of choice.
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