Origin of dish:
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Type of cooking:
Preparation time: 25 minutes
Cooking time: 10 minutes
Ingredients (for 4 people) :
1 boneless leg of lamb (2kg)Method: Combine the olive oil, lemon juice, honey, garlic cloves, onion and herbs in a large resealable plastic bag and mix well.
150ml extra-virgin olive oil
60ml lemon juice
6 cloves garlic, finely chopped
1 large white onion, finely chopped
Wooden skewers, soaked in water for 30 minutes
For the lamb: trim all fat from the lamb and cut into 2-inch cubes.
2 tbsp chopped fresh mint leaves
2 tbsp chopped fresh oregano leaves
2 tsp chopped fresh rosemary leaves
4 red peppers, cut into 2-inch squares
4 Mrs Elswood Haimisha cucumbers, cut into 2-inch squares
250g cherry tomatoes
Add the lamb cubes to the bag, tossing to coat.
Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
Remove lamb from refrigerator 30 minutes before cooking to bring the meat to room temperature.
To assemble the kebabs, fill skewers, alternating peppers, Mrs Elswood Haimisha cucumbers, lamb and tomatoes until all ingredients are used.
Cook the skewers on a BBQ rotating them on all sides, until cooked, about 7 to 8 minutes for medium-rare.