Fruity Lamb Kebabs With Chilli Mayo Recipes
FRUITY LAMB KEBABS WITH CHILLI MAYO
When the weather's bright take these fruity favourites al fresco and cook on the bbq
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 12
Steps:
- Mix the herbs, lemon juice, olive oil, garlic and some seasoning, add the lamb and turn to coat it in the marinade.
- Thread the lamb, peppers and pineapple onto 8 metal skewers, alternating the ingredients as you go. Heat the barbecue or a griddle pan to hot, then cook the skewers for 8-10 mins turning frequently.
- Meanwhile mix the mayo with the chilli, coriander and lime juice. Season and serve with the kebabs.
Nutrition Facts : Calories 580 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 24 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.4 milligram of sodium
CUMIN-CHILE LAMB KEBABS WITH GARLIC YOGURT
Steps:
- Make the garlic yogurt:
- Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper.
- Make the lamb kebabs:
- Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill or with mortar and pestle until only a few whole spices remain.
- Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread lamb onto 6-8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.
- Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare.
- Top garlic yogurt with cracked black pepper and a little lemon zest. Serve alongside lamb.
- Do Ahead
- Yogurt can be made 3 days ahead. Cover and chill. Spice blend can be made 1 month ahead. Store airtight at room temperature.
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