Lebanese flavors enhance these lamb kabobs with hints of cinnamon, paprika, lemon juice and garlic.
This simple, yet scrumptious marinade is also great with chicken and fish.
It's best to marinate the lamb overnight. This really infuses the flavors which are released when cooked over a hot barbecue.
The kabobs can be served smothered in garlic sauce with some salad, fresh bread or even pilau rice, which is how I sometimes have it.
Simply, simmer two cups of rice with four cups of chicken stock for 10 minutes and then throw in some chopped parsley, coriander, pinenuts and you're done!
- 500gms of lamb loin
- 4 garlic cloves, crushed
- 1/4 cup of lemon juice
- 1/4 cup of olive oil
- 1 tsp of paprika
- 1 tsp of cinnamon
- 1 tsp of sea salt
- Wooden skewers soaked in water for 30 minutes
- 1 bulb of garlic, peeled
- 1/4 cup good quality olive oil
- 2 Tbsp lemon juice
- 1 tsp sea salt
- Cut the lamb into bite-size pieces and trim fat off if necessary.
- In a large non-reactive bowl, mix the olive oil, crushed garlic, lemon juice, paprika and cinnamon. Mix well and then add the lamb. Coat lamb thoroughly and then cover and refrigerate for at least two hours or even overnight.
- Prepare the garlic sauce. Peel the garlic and place cloves in a blender.
- Add the lemon juice and start to blend. You may from time to time have stop and push the garlic down with a spoon if it sticks to the side. Add the salt ancd ontinue to blend.
- Now add the olive oil in a slow stream while continuing to blend. The sauce should have the consistency of mayonnaise.
- Cover and refrigerate garlic sauce until you need it.
- Once you're ready to cook the lamb -- skewer the lamb pieces.
- Heat the barbecue or grill over a medium-high heat. Cook the lamb skewers in batches for 1 1/2 minutes each side, or until slightly charred.
- Serve with salad or fresh, crusty bread