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This recipe was uploaded by maddimouse
I always buy a haunch or shoulder of lamb, remove the bone and cut it in cubes about 3-4 cm length each side. To get 1 kilo of meat you should buy a haunch which weighs about 1300 to 1400 g.
Add the prepared meat and make a knot into the freezing bag. Make sure there is as less air in it as possible. Twist and turn it around to make sure the marinade does get anywhere.
Let the meat marinade in the fridge for at least 24 hours.
When I´m bbq-ing at friends I am taking the freezing bag with me the way it is - best way to transport it. I´m taking the skewers with me then and prepare the kebabs when we´re at our final destination.
Use skewers and don´t put more than 5 or 6 pieces of lamb onto them. Grill until they´re just about medium, then serve.
You might want to season them with some pepper, I never need any salt because of the soy sauce in the marinade.