Tuesday, March 3, 2009

Recipe of the Month: Lebanese Lamb Skewers

Lebanese Lamb Skewers
This marinade caramelises really nicely on the grill. You could also use the marinade on duck, or any cut of lamb. If you use wooden skewers, soak them in cold water for 2–3 hours to prevent them from burning when cooking under the grill or on the barbecue. You can buy baharat which is a Lebanese spice blend from Middle Eastern stores

Makes 12 skewers
1 kg (2.2 lb) lean lamb leg meat, cut into large cubes (you need 36 pieces of meat 2.5 cm/1 inch)

Marinade
3 tablespoons red wine
1 tablespoon pomegranate molasses
1 teaspoon baharat

Salad
1 cucumber sliced
1 onion sliced
1 tomato sliced

Fresh herbs of choice

Method
Combine the diced lamb with the marinade ingredients in a bowl and mix thoroughly. Cover and leave to marinate for at least 2 hours in the fridge. Heat a grill, barbecue or griddle pan to medium-high. Thread 3 pieces of lamb on each skewer and cook for 2 minutes on each of the 4 sides, then rest for 5 minutes before serving. The lamb should be pink and tender, but you can adjust cooking time for personal preference. Serve with on a bed of freshly sliced veggies such as Onion, Tomato, Cucumber and fresh herbs. Drizzle the fresh salad with OptOmega.

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