Lebanese Lamb Skewers
(12 Jan 2018)

Lebanese Lamb SkewersLebanese Lamb Skewers

Recipe by Peter Ayub

½ Cup Clover Classic Yoghurt
2 teaspoons Ground cardamom
½ teaspoon turmeric
1 teaspoon ground all spice
4 garlic cloves crushed
¼ cup lemon juice
¼ cup good quality extra virgin olive oil
500 g of Free Range Lamb Loin (this would be for 4 skewers) enough for 4 pax
Chunks of Red Onion for each Skewer
Salt and pepper to season
Lemon wedges for serving

To make the sauce/marinade
Combine the yoghurt, cardamom, turmeric, all spice, garlic, lemon juice, olive oil and season with Salt and pepper, mix well.
Using a sharp knife cut the Lamb Loin into nice size chunks .Toss the Lamb chunks into the marinade, making sure each piece is well coated .Cover and refrigerate overnight.
When ready to braai
Take out of the meat out of the refrigerator, allow the meat to come down to room temperature and season the lamb chunks generously with salt and pepper.
Skewer the Lamb onto metal skewers and alternate with chunks of red onion, if you have wooden skewers that is fine but just remember to soak the wooden skewers in water before using so that they don’t burn when cooking.
Cook the skewers on a braai with hot coals for 4/6 minutes on each side or until Lamb is cooked through. I like my lamb to be pink on the inside.
Remember to baste the Lamb Skewers with reserve Marinade and when you finally serve drizzle the last of the marinade of the Lamb Skewers
Serve with Lemon Wedges, the Minted Yoghurt and Tomato Salad. 


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