Al's BBQ Lamb Kebabs
"This is a variation of one of my favourite marinated lamb recipes. Perfect for quick cooking and entertaining large numbers at the bach." - Al Brown
Step 1. Marinated Lamb
2 kg Boneless Lamb Shoulder
2 tsp Garam Masala
3 tsp Coriander Seeds (roasted & ground)
2 tsp Cumin Seeds (roasted & ground)
2 tsp Salt
2 Fresh Chillis (finely diced)
1 Tbl Fresh Ginger (finely diced)
1 Tbl Fresh Garlic (finely diced)
2 Tbl Lemon Juice
⅓ Cup Fresh Coriander (roughly chopped)
¼ Cup Cooking Oil
Using a sharp knife cut the lamb shoulder into 2cm cubes and place in a mixing bowl.
Add the rest of the ingredients to the bowl and massage into the lamb pieces until evenly coated.
Refrigerate for a day or two for best results.
Step 2. Cooking and Serving
¼ Cup Canola Oil
Soak your bamboo skewers in water to prevent them burning.
Preheat your BBQ to high heat.
Thread half a dozen pieces of lamb onto each skewer, making sure to space them out so they cook more evenly.
Brush the lamb skewers with a little canola oil, then grill for 2 minutes on each side to caramelise. Remove from the heat and rest.
Finish off your lamb kebabs with a good squeeze of lemon and some torn coriander leaves. Accompany with flatbreads, yoghurt and a seasonal salad.