Summer Lamb Kebabs
Serves: 4 Prep Time: 5 minutes Cook Time: 20 minutes
Lamb kebabs with a choice or marinade to please all the family. Tandoori or oregano, paprika and yogurt both are quick to prepare and add delicious flavour.
Ingredients
- 450g/1lb lean boneless lamb leg or shoulder, cut into 5cm/1inch cubes
- For the Tandoori Marinade:
- 45ml/3tbsp prepared tandoori paste
- 90ml/6tbsp Greek yogurt
- 30ml/2tbsp freshly chopped coriander
- Salt and freshly milled black pepper
- 9 spring onions, cut into 3cm1¼inch long pieces OR
- For the Oregano, Paprika and Yogurt Marinade:
- 75ml/5tbsp Greek yogurt
- 30ml/2tbsp dried oregano
- 15ml/1tbsp ground paprika
- Salt and freshly milled black pepper
- 9 spring onions, cut into 3cm/1¼inch long pieces
Method
- In a large bowl mix together the preferred marinade ingredients. Add the lamb, stir gently, cover and marinate in the refrigerator for 2 hours, or ideally overnight.
- Thread the lamb cubes and spring onions onto 4 metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated moderate grill for 12-16 minutes, turning occasionally until any meat juices run clear.
- For the tandoori kebabs serve with pilau rice salad and for the oregano and paprika lamb kebabs serve with pitta bread and a mixed tomato salad.
Method
- In a large bowl mix together the preferred marinade ingredients. Add the lamb, stir gently, cover and marinate in the refrigerator for 2 hours, or ideally overnight.
- Thread the lamb cubes and spring onions onto 4 metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated moderate grill for 12-16 minutes, turning occasionally until any meat juices run clear.
- For the tandoori kebabs serve with pilau rice salad and for the oregano and paprika lamb kebabs serve with pitta bread and a mixed tomato salad.
