Added by maddimouse | Mon 08 Jun 2009 @ 11:59
Lamb kebabs are one of our favourite meat dishes when bbq-ing. What I like about it is that it´s prepared at least 24 hours in advance, which means you don´t have to prepare everything at once.
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.
1 kilo lamb meat
250 ml red wine
250 ml olive oil
4 cloves of garlic
8 tblsp soy sauce
1 twig of rosemary
salt and pepper
Peel and chop the garlic and put all the ingredients from red wine to rosemary in a freezing bag. It´s important NOT to add any salt or pepper to the marinade, so don´t be confused now!
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.