Marinades Far Lamb Kebabs Recipe
Ingredients
| ORIENTAL MARINADE | ||
| Soy sauce | 4 Tablespoon | |
| Lemon juice | 3 Tablespoon | |
| Oil | 2 Tablespoon | |
| Minced ginger | 1 Tablespoon, grated | |
| 1 or 2 garlic cloves, crushed (optional) | ||
| SPICY MARINADE | ||
| Oil | 1 Tablespoon | |
| Lemon juice | 4 Tablespoon | |
| Ground coriander | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Onion | 1 Tablespoon, minced | |
Directions
Mix all the ingredients together and leave the meat in the marinade at room temperature for 2 hours, turning as often as you can.
Transfer the lamb to skewers with fresh bay leaves between the cubes, or alternate with pieces of pepper, whole mushrooms, whole cherry tomatoes or cooked baby new potatoes in their skins.
When the meat is cooked, add a little more fresh lemon juice to the remaining marinade, warm them together, then pour over the kebabs to serve.
Transfer the lamb to skewers with fresh bay leaves between the cubes, or alternate with pieces of pepper, whole mushrooms, whole cherry tomatoes or cooked baby new potatoes in their skins.
When the meat is cooked, add a little more fresh lemon juice to the remaining marinade, warm them together, then pour over the kebabs to serve.
Chef
