Lamb Kebabs
From the one star french chef Patrick Asfaux
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Cooking time :
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To make lamb kebabs it is best to make small cubes, about 1/2 an inch thick, using lamb's shoulder or leg of lamb meat. Then, marinade them for 24 hours before grilling your kebabs.
There are some examples of marinades
There are some examples of marinades
- - Olive oil, summer savory, ground garlic, thyme, salt and pepper.
- - Hazelnut oil, ground almonds, aniseed, salt and pepper.
- - Olive oil, mixed herbs, crushed garlic, sechuan pepper, salt.
- - Grapes seed oil, marjoram, ground bay leaf, salt, cracked pepper.
- Then, make your lamb kebabs alternating your meat and the following ingredients on your skewers.
Progression
- Lamb, new season onions, cocktail sausage, green pepper.
- Lamb, cherry tomato, dices of lamb's kidney, red pepper, pieces of smoked pork belly.
- Lamb, sweet onion, merguez(spicy sausage), red pepper.
- Lamb, slices of lemon, pieces of lamb's liver, onion, dices of lamb's kidney.
- Lamb, cherry tomato, dices of lamb's kidney, red pepper, pieces of smoked pork belly.
- Lamb, sweet onion, merguez(spicy sausage), red pepper.
- Lamb, slices of lemon, pieces of lamb's liver, onion, dices of lamb's kidney.
credits photo : © Leonid Nyshko - PHOTOLIA
Last comments about the recipe Lamb Kebabs
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cherry blossom (invité) 2011-07-04
Comment on recipe : www.aftouch-cuisine.com/recipe/lamb-kebabs-230.htm i love 8 soo much...............