Lamb Kebabs (Quotban) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 900g/2 lb boneless leg of lamb | 125 ml/4 fl oz fresh lemon juice | 4 tablespoons shredded fresh ginger root |
| 3 cloves garlic, crushed | 1/2 teaspoon ground allspice | 1/4 teaspoon cayenne pepper |
| freshly ground black pepper | salt | |
| 1 | Trim excess fat from the lamb and cut into 2.5 cm/1 in cubes. Combine the lamb, lemon juice, oil, ginger root, garlic, allspice, cayenne and pepper in a bowl. Stir well, cover and refrigerate for at least 2 hours or overnight, stirring occasionally. |
| 2 | Thread the lamb onto skewers and cook over glowing coals on a barbecue, or under a hot grill, basting frequently with the marinade. Cook until pink, or till well done if preferred-do not overcook or the lamb will toughen. Season with salt after cooking, if desired. Serve hot. |