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Marinated Grilled Lamb Recipe For KebabsI was really pleased when my butcher shared this succulent marinated grilled lamb recipe for kebabs with me and I was amazed how incredibly simple it is to prepare. A marinade adds beautiful tenderness to any meat and when you are making a kebab it really ensures that the final texture of the meat is soft and not chewy. All you need to do is allow a little time for the marinade to work its magic. As I said at the top, it's a simple marinade, the only thing that I think this grilled lamb recipe needs is time. You can get away with marinading the lamb for a few hours (I've actually said overnight in the method statement) but I find that marinading for a few days really makes the difference. Just as you need to think ahead and prepare the marinade, remember that if you're using bamboo skewers you need to soak those for 30 minutes or so so that they don't burn on the grill. Serves:- 4 people Preparation Time:- 10 minutes Total Time:- 30 excluding marinade time Ingredients:-
For the lamb, I prefer to use diced leg and work on about 125g or 5oz per kebab skewer. Because lamb is such a young slaughtered animal it hasn't had time to develop tough connective tissue anywhere in the body so it really doesn't matter which cut your diced lamb is derived from. Method:-Place the diced meat in your marinating bowl and using your fingers strip the rosemary and thyme leaves from their wooden twig and sprinkled all over the lamb. Now cover the lamb in red wine, hopefully leaving enough in the bottom of the bottle to get the glass out for yourself. Cover and refrigerate overnight.Keep a few sprigs of rosemary and thyme to one side and soak them in water overnight too. When it comes to the cookout, throw them on the coals under the kebabs for an extra flavor dimension. (If using gas, wrap in foil, perforate the foil and throw the package onto the lava blocks or flavor bars). When you're ready to grill thread the meat onto the skewer and place over medium coals for 20 minutes turning occasionally. Because of all that red wine I tend to think of this recipe being more Western European in origins so to make a change from my Greek and Turkish kebab recipes I like to serve this one with my potatoes in crème fraiche - delicious! See Also:-Greek Style KebabsBarbecue Lamb Shish Kebab Galouti Grilled Lamb Kebabs Barbecue Lamb Kofte Kebabs More Barbecue Lamb Recipes
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