Lamb Kebabs

  • ⅔ cup olive oil
    lamb kebabs
  • ½ cup lime juice
  • 2 tbsp minced garlic
  • 1 tbsp fresh mint
  • 1 tbsp rosemary
  • 1 tbsp cracked peppercorn
  • 1 tsp coriander
  • 1 tsp cumin/​ground geera
  • 2 lbs. bone­less lamb, cubed
  • 3 med. onions, cut into quarters
  • 3 med sweet pep­pers, cut into chunks
  • 12 skew­ers
In a medium bowl, whisk the first 8 ingre­di­ents to make the mari­nade. Remove 12 cup of mari­nade and refrig­er­ate to be used for bast­ing. Coat the lamb with the remain­ing mari­nade. Refrig­er­ate mix­ture and leave to mar­i­nate for 2hours. Once nicely mar­i­nated, thread lamb onto skew­ers alter­nat­ing sweet pep­pers and onions. Grill or bar­baque over a medium-​high heat, turn occa­sion­ally to pre­vent burn­ing and brush with reserved mar­i­nate on each turn.

Restu­rants Direc­tory
Bajan Christ­mas
About Bar­ba­dos

Cur­rent Edi­tion of Caribbean Dreams Mag­a­zine

Photo orig­i­nally from daa​.asn​.au

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