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25 mins
Marinated Lamb Kebabs Recipe

Marinated Lamb Kebabs

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

If you're cooking for a load of friends, or for a party, these kebabs will do the trick (that is, if you can stop yourself eating them straight away!). They are so easy to make and very, very tasty. Marinated in a blend of spices, they can be grilled, chargrilled or cooked on the barbie. If the marinade is made the day before, the preparation and cooking of Lamb Kebabs is quick and easy. You can just as well barbeque your kebabs as grill them as shown in this recipe.

      Preparation Time: 15 Minutes

      Cooking Time: 10 Minutes

Ingredients for Marinated Lamb Kebabs

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 8 - 10:
FOR THE KEBABS
2 lb
lean, boneless lamb (fillet, leg or shoulder)
1 large
onion
1
green or red pepper
12
bay leaves
FOR THE MARINADE
1
small onion
2
garlic
6 tablespoons
natural yoghurt
4 tablespoons
olive oil
2 tablespoons
lemon juice
3 tablespoons
freshly chopped coriander
1 teaspoon
salt
 
freshly ground pepper

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


 

How to Cook Marinated Lamb Kebabs

  1. First make the marinade... Peel and grate (shred) the onion and peel and crush (mince) the garlic cloves. Place these in a mixing bowl and add the yoghurt, olive oil, lemon juice, coriander, salt and pepper. Stir briskly to mix well.
  2. Cut the lamb into cubes about 1" (2.5cm) square and add these to the marinade. Mix well then cover the bowl and leave for at least 4 hours (preferably overnight) to marinate.
  3. Peel and quarter the large onion, separate the layers of bulb and cut into pieces about 1"-1½" (2.5cm-4cm). Core, seed and cut the pepper into similar size pieces then, when ready to cook, thread the cubes of lamb onto oiled kebab skewers, alternating with onion and pepper pieces and the bay leaves. Cook under a preheated moderate grill (or on the barbeque) for about 10 minutes until tender, turning the skewers frequently to ensure even cooking.
  4. Serve with Fresh Tomato Salad or Potato and Egg Salad (or both, if you're very hungry!!)

 
Graham GRAHAM'S HOT TIP:
Sprinkle the kebabs with fresh coriander before serving, and accompany with lemon wedges.
 
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Reviews of Marinated Lamb Kebabs

Rating 5 out of 5 - Many cooks will make this recipe again August 15 2014
This recipe is great and versatile as well. Made the marinade and used it on the lamb and some vegetables to add to the skewers with the lamb (I soaked wooden skewers). This recipe with a few adaptations makes three different options for your menu. Plain lamb skewers, lamb with chunks of onion, peppers, mushrooms, tomatoes, on other skewers, and skewers with vegetables only for non meat eaters. The marinade is excellent and I will use this recipe often.
(1 review)
 

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