Lemony lamb kebabs

Lemony lamb kebabs

By
From
Saha
Serves
4
Photographer
Matt Harvey

Marinade

Ingredients

Quantity Ingredient
1 lemon, zested
1/4 teaspoons black peppercorns, finely crushed
1/2 teaspoon coriander seeds, finely crushed
1 garlic cloves, crushed with ½ teaspoon salt
2 tablespoons olive oil
800g lamb leg meat
2 purple onions, cut into large dice
salt
lemon juice, squeezed

Method

  1. Combine the marinade ingredients in a shallow dish. Cut the lamb into 2 cm cubes and add to the marinade. Toss so the meat is well coated, cover and leave to marinade for a minimum of 1 hour.
  2. When ready to cook, heat your barbecue or griddle pan as high as possible. Put 4 pieces of lamb on each skewer, alternating with pieces of onion. You should allow 2 skewers per person. Season very lightly with salt. Put the skewers on the barbecue or griddle and cook for a couple of minutes, turning from time to time, so they cook evenly and the onions start to caramelise. Just before removing them from the heat, squeeze on the lemon juice.
  3. Serve, Arabic style, in warm pocket bread with chopped tomatoes, onions, parsley and a dusting of sumac.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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