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Kebabs

Kebabs
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This recipe is from episode 21 of Good Chef Bad Chef series 3.

Ingredients

  • 4 x 180g lamb back straps
  • 1 tbsp cumin, roasted & ground
  • 2 tbsp rosemary chopped
  • 3 garlic cloves minced
  • 2 tbsp olive oil
  • 1 tbsp black pepper, ground
  • 32 pieces red onion, diced into large pieces
  • 1 yellow capsicum, diced into 16 large pieces
  • 1 red capsicum, diced into 16 large pieces
  • 8 bay leaves
  • 8 cloves garlic
  • 1 lemon
  • 8 skewers, soaked for at least one hour in water and vinegar
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Method

  1. Cut each backstrap into 8 equal pieces. Mix cumin, rosemary, garlic, olive oil, and black pepper.
  2. Pour over the lamb and marinate for at least one hour in the fridge.
  3. To prepare the skewers, thread a bay leaf and garlic clove on to the skewer, followed by a piece of red onion, yellow capsicum and a piece of lamb.
  4. Repeat until the skewer has four pieces of lamb (or to your liking).
  5. Finish the skewer with a bay leaf.
  6. Take skewers out of the fridge ½ an hour before you are ready to cook and season with salt. Grill skewers for 2 - 3 min each side. Squeeze lemon when finished.
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