Lamb Shish Kebab

Method3 steps

1. 1

   Step 1: Mix lamb cubes with olive oil (3 tbsp), yogurt (3 tbsp), red-pepper paste (1 tbsp), black pepper (1/2 teaspoon), ground paprika (1/2 teaspoon), cumin (1/2 teaspoon), garlic powder (1/2 teaspoon) and salt (1 teaspoon). Cover and refrigerate at least 2 hours or overnight.

   Minimum refrigerated lamb marinade · 120 minUses 1 kg boneless lamb leg, cut into 1-inch cubes · 3 tbsp olive oil · 3 tbsp yogurt · 1 tbsp red pepper paste · 1/2 teaspoon black pepper · 1/2 teaspoon ground paprika · 1/2 teaspoon cumin · 1/2 teaspoon garlic powder

2. 2

   Step 2: If using wooden skewers, soak them in water before threading; the source gives 10 minutes, but follow the skewer manufacturer if it calls for longer. Thread the marinated lamb on suitable skewers.

   Uses Chilled marinated lamb cubes

3. 3

   Step 3: Cook on an electric grill or barbecue, turning to brown all sides, or bake in an oven preheated to 200°C. Continue until the lamb centre reaches 63°C/145°F, then rest at least 3 minutes before serving. Browning alone is not the endpoint.

   Uses Skewered marinated lamb