Barbecue Lebanese Lamb Skewers

 

DifficultyBeginner

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, prepared your wrap with a spreading of Alamir Bakery baba ganouj or one of our many hummus flavours. Delicious!

Yields1 Serving

 500 g lamb leg steaks
 4 skewers
 1 tbsp oil
 tarator for drizzling

Cook Time10 minsTotal Time10 mins

1

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.

2

Chop the lamb into medallion sized pieces and place in a bowl.

3

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.

4

Turn the barbecue (or a frying pan) to a medium high heat. Lightly oil.

5

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.

6

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

 500 g lamb leg steaks
 4 skewers
 1 tbsp oil
 tarator for drizzling

Directions

1

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.

2

Chop the lamb into medallion sized pieces and place in a bowl.

3

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.

4

Turn the barbecue (or a frying pan) to a medium high heat. Lightly oil.

5

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.

6

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.

Barbecue Lebanese Lamb Skewers