Lamb and Kidney Kebabs
MC 25mins plus marinating
Lamb Main Course
brochettes skewers Gluten Wheat Dairy free Eggless
tbsp Olive Oil
tbsp Red Wine Vinegar
Garlic Clove, crushed
1 Large Onion, cut into
Leg of Lamb, cut into 2.5cm/1 inch cubes
Lamb Kidneys, halved and cored
Green Capsicum, cut into 2.5cm/1 inch pieces
Fresh Bay Leaves
and Black Pepper
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.
Main equipment required to make
Key techniques required to make this
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.