Sunday, April 4, 2010

Joanne's Lebanese lamb skewers recipe - How to make Joanne's Lebanese lamb skewers

You are invited by the Arabic Food kitchen to try tasty Joanne's Lebanese lamb skewers recipe. Enjoy Arabic food/middle eastern cooking and learn how to make Joanne's Lebanese lamb skewers - enjoy barbecuing.

You'll need 12 bamboo skewers.

Ingredients (serves 4)

700g lamb steaks, cubed
2 small red capsicums, cubed
2 small red onions, cut into thin wedges
1/4 cup vegetable oil
1 lemon, juiced
2 garlic cloves, crushed
tabouli salad, to serve
hommus, to serve
Lebanese bread, warmed, to serve

Garlic paste
8 large garlic cloves
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons vegetable oil


1.Thread lamb, capsicum and onion alternately onto skewers. Place into a ceramic dish. Whisk oil, lemon juice, garlic, and salt and pepper together in a jug. Pour over skewers. Turn to coat. Cover. Refrigerate for 30 minutes.

2. Make paste: Place garlic, salt and lemon juice into a food processor. Process until smooth. With motor running, pour oil into feed tube until you have a thick paste. Transfer to a small bowl. Cover and set aside until required.

3.Preheat a chargrill or barbecue plate on medium-high heat. Cook kebabs, basting with marinade and turning often, for 5 to 6 minutes, or until lamb is cooked through. Serve with garlic paste, tabouli, hommus and bread.

Super Food Ideas - February 2004, Page 56
Recipe by Joanne Khawaja

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