If you love lamb, you'll go wild for this recipe by Syrian-Australia sisters Sharon and Carol Salloum, owners of Sydney's famous Almond Bar.
Trim the lamb of fat and cut into 1 ½ cm cubes. Place the lamb cubes in a bowl with the wine, olive oil, herbs, spices and salt, and toss well to coat. Cover and marinate in the fridge for a minimum of 2 hours, preferably overnight.
You will need about 12 bamboo skewers, about 20 cm in length, for the lamb. Soak the skewers in water.
Thread about 5 cubes onto each skewer, leaving at least 3 cm free at the bottom and at least a 1 cm gap at the top. This is essentially to make the skewers easier to handle and to encourage even cooking.
Pre-heat the barbecue and cook the skewers to your liking. For medium, cook them on three sides for only 2–3 minutes each side, depending on the strength of the heat. Test one of the pieces of lamb to see if it needs any further cooking.
Serve immediately with hummus and tabouli and Middle Eastern bread or your choice of fresh bread.
For more great recipes like this, get your copy of The Great Australian Cookbook here.
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