Barbecue Cookbook by Samantha Michaels

Author:Samantha Michaels
Language: eng
Format: epub
Publisher: Speedy Publishing LLC
Published: 2013-11-08T00:00:00+00:00

Recipe 15 – Teriyaki Lamb Kebabs

Most people wouldn’t consider using teriyaki sauce on lamb but it does actually compliment the meat very well. These lamb kebabs make a wonderful meal for a warm summer evening when served with some rice.

Ingredients

680gram Boneless Lamb Cut Into 1 Inch Cubes

3 Bell Peppers (1 Red, 1 Yellow and 1 Green) Deseeded And Cut Into 1 Inch Pieces

2 Medium Red Onions Cut Into 1 Inch Pieces

8 Cap Mushrooms

1 Pineapple Cut into 1 Inch Pieces

Marinade

60ml Red Wine

2 Tablespoons Olive Oil

2 Tablespoons Teriyaki Sauce

4 Cloves of Garlic Minced

Grated Rind Of 1 Lemon

1 Teaspoon Freshly Ground Black Pepper

½ Teaspoon Ground Ginger (Fresh If Possible)

Instructions

1. In a bowl mix together all the marinade ingredients then place to one side.

2. Now on to skewers thread pieces of the lamb, peppers, onions, mushrooms and pineapple. Alternate between each item and if you are using wooden skewers then make sure they have been soaked in some water for at least 30 minutes before you start making the kebabs.

3. As you make each kebab place them in a shallow dish and when all have been made you can now pour over the marinade. Pour over the marinade a little at the time and turn the kebabs over to ensure every part of them is coated in the marinade. Now cover and place in the refrigerator for at least 8 hours. Whilst they are in the refrigerator make sure you turn them over occasionally to ensure all sides of the kebabs remain coated in the marinade.

4. After removing the lamb kebabs from the refrigerator you should start your barbecue up this will then allow time for the kebabs to reach room temperature and will help to make cooking them much easier. You should cook them over a medium heat so place the grill about 6 inches above the heat source.

5. Prior to placing the kebabs on the grill apply a little olive to prevent the kebabs from sticking to it. Then brush with some of the left over marinade and cook for between 12 and 15 minutes. Whilst they are cooking make sure you turn them over at least 3 times to ensure that they cooked evenly through. Once they are cooked serve immediately to your guests.

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