Weber's American Barbecue by Jamie Purviance

Author:Jamie Purviance [Purviance, Jamie]
Language: eng
Format: azw3
Publisher: Octopus
Published: 2017-03-09T05:00:00+00:00

1 Whisk the marinade ingredients. Place the lamb pieces in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl and refrigerate for 4–8 hours, turning the bag occasionally.

2 If using bamboo skewers, soak them in water for at least 30 minutes.

3 Prepare the grill for direct cooking over medium-high heat (200–230°C/400–450°F).

4 Remove the lamb pieces from the bag, leaving any spices on the meat. Discard the marinade. Thread the lamb pieces, dill cucumber chunks and red pepper pieces alternately on to skewers, and then grill over grilling/direct medium-high heat, with the lid closed, until cooked to your desired doneness, 8–10 minutes for medium, turning occasionally. Remove from the grill and season with salt, if liked. Serve warm.

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