Barbecue Lamb Shish Kebab

Allow marinade time for my barbecue lamb shish kebab recipe but there's no need to soak bamboo skewers because you'll need longer metal ones.

A good shish kebab is quite long and generally comes on a long thick metal skewer. If you try to use bamboo skewers you'll be woefully short!

My student days were served in Manchester many moons ago and without doubt the best kebabs came from Abduls takeaway in Rusholme.

So after much soul searching and a little help from my friends, I think I've come up with a winner here, at least something to rival the best.

On this occasion I've gone for cous cous as a base although it goes just as well with bulgar wheat or rice

Ingredients:-

• 500g or 1lb diced lamb
• 1 red pepper cut into squares
• 1 large yellow pepper cut into squares
• 1 onion cut into wedges
• 6 tomatoes halved
• 1 tablespoon melted butter
• cous cous to serve

For the Marinade

• 5 tablespoons olive oil
• Juice of one lemon
• 3 cloves garlic crushed
• 1 onion grated
• 2 teaspoons chilli powder
• salt and freshly ground black pepper

Method:-

Mix up all the ingredients for the marinade in a glass bowl, turn in the diced lamb and give it a stir. When the lamb is fully coated, cover and leave to marinate in the refrigerator overnight. Give it the odd stir every now and then for good measure.

Thread the lamb onto the skewers interlaced with the vegetables and then barbecue on hot coals for about 8 - 10 minutes giving them a turn every now and then. Use the remainder of the marinade as a baste to max out on the flavour.

You can serve as I've done or if you're more of a hands on person, how about a pitta?

Related Pages:

More Information about BBQ Skewers
Delicious BBQ Marinades
Great BBQ Lamb Recipes

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