Barbecued Lamb Kebabs

To make good kebabs, use 2-3 cm cubes of lean lamb cut from any part of the lamb.


  • Lamb cubes
  • Marinade of choice
  • cubed vegetables (optional)

Cooking Process

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  1. Thread on bamboo or metal skewers.
  2. Use lamb cubes cut from a boned forequarter or shoulder, or from shoulder chops — they are the cheapest and juiciest.
  3. You may cook without marinating, or stand them in a marinade for at least an hour to tenderise. Do not choose a marinade with a high sugar content.
  4. Brush with oil before barbecuing if meat is very lean.
  5. Barbecue over a high heat, for about 5 minutes per side.
  6. Cut the center of one item to check whether it is ready, if necessary.
  7. Take particular care not to overcook kebabs — small cubes may require less time.

Barbecued Lamb Kebabs

Bon Apetite!

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Barbecued Lamb Kebabs