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  • 1.

    Cut the lamb into square bite size pieces and reserve.

  • 2.

    Place the capsicums in the hot oven on a tray until well roasted.

  • 3.

    Place the capsicum in a bowl and cover with glad wrap until cool.

  • 4.

    Then peel and deseed the capsicum.

  • 5.

    In a food processor blitz together the capsicum, chillies, garlic, parsley, coriander, cumin and olive oil until you obtain a loose paste. Add salt & pepper.

  • 6.

    Marinate for 30 mins, put the lambs squares on the rosemary skewers and char grill on the BBQ.

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Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Harissa Lamb Kebabs.


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Posted by Anita136Report
This show looks awesome, loving every recipe and can't wait to make this one!
Posted by Cooking_LoverReport
cant wait to try this!