Lamb Shish Kebabs
<p>These are truely excellent, the unusual marinade and good quality meat is the key ... of and cook them fast and hot.</p>
<p>This is a perfect recipe for the BBQ, they only take a few minutes to cook.</p>
<p>I buy the leg of lamb and bone it myself, you can just buy diced lamb if you want to make life easier</p>
<p><span style="line-height: 1.6em;">1. To make the marinade, c</span><span style="line-height: 1.6em;">ombine the thyme, rosemary, garlic, onion, </span><span style="line-height: 1.6em;">scotch bonnet chilli, sea salt and black pepper</span><span style="line-height: 1.6em;"> with the olive oil.</span></p>
<p>2. Put the diced leg of lamb into a plastic bag and then add the marinade, seal the bag and then refridgerate for 2 hours or preferably overnight.</p>
<p>3. To make the dip, combine the yoghurt, mint, mango chutney and cumin.</p>
<p>4. Cooking the kebabs. Thread the meat on to skewers. Barbecue or grill, turning the skewers about every 3min until they are cooked evenly on each side and are done to your liking.</p>
<p>Once you have made up the kebabs, you can freeze them.</p>
Metro - CHLOE’S ULTIMATE KEBAB RECIPE
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