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- Marinated Lamb Brochettes
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PrintMARINATED LAMB BROCHETTES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Put the meat in a bowl and add the vinegar, salt and garlic and ginger purees. Mix together thoroughly, cover and leave to marinate in the refrigerator for 30 minutes.
- Put the yogurt and gram flour in a separate bowl and beat together with a fork until smooth.
- Add the cumin, garam masala, chilli powder, turmeric and oil and mix together thoroughly.
- Add the yogurt mixture to the marinated meat, then add the peppers and shallots and stir until all the ingredients are well blended.
- Cover and leave to marinate in the refrigerator for 2 hours, or overnight. Return to room temperature before cooking.
- Preheat the grill to high. Line the grill pan with a piece of foil. Brush the grid generously with some of the oil and brush 4 metal skewers with the remaining oil.
- Thread the marinated lamb, peppers and shallots alternately onto the prepared skewers. Place the skewers on the prepared grid and cook for 4 minutes.
- Brush generously with half the melted butter and cook for a further 2 minutes. Turnover and cook for 4 minutes. Brush with the remaining butter and cook for a further 2 minutes.
- Balance the skewers over a large saucepan or frying pan and leave to rest for 5 minutes before sliding the kebabs off the skewers with a table knife. Serve with the lemon wedges.
INGREDIENTS
- 1 kg boned leg of lamb, cut into cubes
- 4 tablespoon light malt vinegar
- 1 teaspoon salt, or to taste
- 2 tablespoon garlic puree
- 2 tablespoon ginger puree
- 250 grams whole milk natural yogurt, strained, or Creek-style yogurt
- 2 tablespoon gram flour
- 2 teaspoon ground cumin
- 2 teaspoon garam masala
- 2 teaspoon chilli powder
- 1 teaspoon ground turmeric
- 5 tablespoon Cooking oil
- 1 red pepper, cut into pieces
- 1 green pepper, cut into pieces
- 10 shallots, halved
- 100 grams butter, melted
- Lemon wedges, to serve
7 comments for “Marinated Lamb Brochettes”
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