Name: Lynn's Lemony Marinated Lamb Kebabs
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Arabic
Ingredients: 1 tablespoon olive oil; 1kg Lamb (boneless); For The Marinade; 1 teaspoon ground cumin; ½ teaspoon ground ginger; 1 teaspoon ground coriander; 400g large onions chopped; 2 crushed garlic gloves; 125ml olive oil; 60ml lemon juice; To Make The Tomato Sauce; ½ teaspoon ground cumin; ¼ teaspoon ground cinnamon; 425g can chopped tomatoes; 1 small red chilli; finely chopped

Posted on

30 September 2012

by

Lynn Marsh

Ingredients

1 tablespoon olive oil

1kg Lamb (boneless)

For The Marinade

1 teaspoon ground cumin

½ teaspoon ground ginger

1 teaspoon ground coriander

400g large onions chopped

2 crushed garlic gloves

125ml olive oil

60ml lemon juice

To Make The Tomato Sauce

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

425g can chopped tomatoes

1 small red chilli, finely chopped

Preparation

1

Cut the lamb into 1 inch cubes.
2

Add the lamb to the marinade in a bowl, cover and pop into the fridge for several hours or leave overnight
3

When it's time to cook...thread the lamb onto skewers.
4

Heat oil in a pan, cook the kebabs in batches, cook them until browned all over and cooked through.
5

Serve with couscous or rice and tomato sauce.
6

Marinade: Place all ingredients together and combine
7

Tomato Sauce: Add the chopped tomatoes with remaining ingredients in a small pan, simmer, uncovered, for about 5 minutes or until slightly thickened.