Lamb and Kidney Kebabs
HT BBQ
MC 25mins plus marinating
Serves
4
Hot
Barbecue
Lamb Main Course
brochettes skewers Gluten Wheat Dairy free Eggless
Ingredients
For
the Marinade
4
tbsp Olive Oil
2
tbsp Red Wine Vinegar
1
Garlic Clove, crushed
1 Large Onion, cut into
2.5cm/1
inch pieces
Black
Pepper
Other
ingredients
450g/1lb
Leg of Lamb, cut into 2.5cm/1 inch cubes
4
Lamb Kidneys, halved and cored
1
Green Capsicum, cut into 2.5cm/1 inch pieces
8
Fresh Bay Leaves
Salt
and Black Pepper
Instructions
1. Mix together the marinade ingredients in a shallow dish. Add the lamb,
toss well, cover, refrigerate and leave to marinate for 4-5 hours, turning occasionally.
2. Thread 4 skewers with the lamb, onion from the marinade, pepper,
kidneys and bay
leaves. Season with salt and pepper.
3. Cook over hot coals for 10 - 15 minutes, turning on
all sides and basting with the remaining marinade. Serve hot.
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Main equipment required to make
this Recipe
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Mixing Bowl |
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Skewers |
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Basting/pastry
brush |
Key techniques required to make this
Recipe
Marinate - To soak foods in a marinade to enhance
the flavour. It also sometimes has the effect of
tenderising foods such as meat.
Baste - To moisten with the pan juices or other
liquid during cooking. This aids in moisture retention.
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