Summer Lamb Kebabs
Summer Lamb Kebabs
A very unusual recipe but one that really helps to enhance the beautiful flavors of the lamb.
Ingrediënten
- 2.26 Kg Boneless Lamb Shoulder Cut Into 1 Inch Chunks
- 6 Tablespoons Dijon Mustard
- 4 Tablespoons White Wine Vinegar
- 4 Tablespoons Olive Oil
- ½ Teaspoon Salt
- ½ Teaspoon Freshly Ground Black Pepper
- ½ Teaspoon Freshly Chopped Rosemary
- ½ Teaspoon Dried Crumbled Sage
- 4 Garlic Cloves Chopped
- 4 Green Bell Peppers Cut Into Large Chunks
- 1 Packet Fresh Whole Mushrooms The Button Type Are Ideal
- 1 Can Pineapple Chunks Juice Drained But Retained
- 256 gram Cherry Tomatoes
- 4 Onions Cut Into Quarters
- 1 Jar Maraschino Cherries Juice Drained But Retained
- 76 gram Butter Or Margarine Melted
Instructies
- In a large bowl put the chunks of lamb ready for the marinade to be added to them.
- To make the marinade place the mustard, vinegar, olive oil, salt, pepper, sage, rosemary and garlic and mix well together before then pouring over the lamb.
- Use your hands and mix all these ingredients together to make sure that all parts of the lamb are then coated in the marinade.
- Once you have done this cover the bowl over and place in the refrigerator overnight.
- Whilst the barbecue is heating up you can now start to make the kebabs.
- If you are using wooden skewers make sure that they have been soaking in some water for at least 30 minutes.
- To make each kebab thread on pieces of meat along with some of the mushrooms, tomatoes, pineapple and cherries and then place on the lightly oiled barbecue grill to cook.
- Each kebab should remain on the barbecue for around 12 minutes and you should be turning them over frequently to prevent them from burning.
- It is important that whilst cooking the kebabs that you baste them with a sauce made from the melted butter, pineapple and cherry juice.
- This will help to enhance the flavor not only of the lamb but the other ingredients on the kebabs.
