Barbecue Lebanese Lamb Skewers
Lebanese kebabs are a surprisingly easy yet impressive choice for your next barbecue! We love pairing the warm flavours of cinnamon, allspice, mahlab and nutmeg, together (we like to use these pre-mixed barbecue spices) when cooking with lamb. For your next cookout, swap the sausages for some good old kiwi lamb, and in less than fifteen minutes, you'll have a main dish that's cooked to perfection and ready to eat. We like to pair our kebabs with a freshly made salad and then wrap everything up in an Alamir Bakery pita bread. Don't forget to drizzle a little Greek yogurt or tarator sauce on top. And if you're anything like us, prepare your wrap with a spread of Alamir Bakery baba ganouj or one of our many hummus flavours. Delicious!
If you are using wooden or bamboo skewers, soak them in cold water for at least an hour before you cook. This will help prevent them from burning.
Chop the lamb into medallion sized pieces and place in a bowl.
Add a dash of olive oil and sprinkle the barbecue spice mix on top. If you don't have pre-mixed spice, combine equal parts cinnamon, allspice, nutmeg and mahlab, salt and pepper to your preferred taste. Mix well with clean hands.
Turn the barbecue (or a frying pan) to a medium high heat. Lightly oil.
Thread 3-4 pieces of lamb on to each of the soaked or metal skewers and place on the barbecue. Cook for 6-7 minutes, turning as each side browns.
Serve lamb on the skewers with a salad, or prepare an Alamir Bakery pita wrap with hummus, or baba ganouj and a fresh salad. Remove meat from skewers and place on top. Drizzle with Greek yoghurt or tarator sauce.
Ingredients
Directions
If you are using wooden or bamboo skewers, soak them in cold water for at least an hour before you cook. This will help prevent them from burning.
Chop the lamb into medallion sized pieces and place in a bowl.
Add a dash of olive oil and sprinkle the barbecue spice mix on top. If you don't have pre-mixed spice, combine equal parts cinnamon, allspice, nutmeg and mahlab, salt and pepper to your preferred taste. Mix well with clean hands.
Turn the barbecue (or a frying pan) to a medium high heat. Lightly oil.
Thread 3-4 pieces of lamb on to each of the soaked or metal skewers and place on the barbecue. Cook for 6-7 minutes, turning as each side browns.
Serve lamb on the skewers with a salad, or prepare an Alamir Bakery pita wrap with hummus, or baba ganouj and a fresh salad. Remove meat from skewers and place on top. Drizzle with Greek yoghurt or tarator sauce.