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Spicy Tunisian Lamb Kebabs
By Janet Ashby
Ingredients * 2lb leg of lamb
* 2 tsp lemon juice
* 1 tsp coriander
* 1 tsp cumin
* 1 tsp turmeric
* 3 tbsp olive oil
* 1 clove garlic
* 1 red onion
* 1 Red pepper
* 1/2 tbsp paprika
* 1 tsp harissa paste
* black pepper
* salt
Method 1. Cut the lamb into two inch cubes.
2. Add olive oil, garlic (crushed), spices, lemon juice, harissa paste, salt and black pepper to a bowl and mix well.
3. Add lamb cubes to bowl, stir well and leave two hours at room temperature or in the fridge overnight.
4. Cut peeled onion into wedges.
5. Chop the red pepper into slices
6. Thread lamb, onion and red pepper slices onto four large skewers.
7. Cook on the barbecue for about ten to fifteen minutes until brown on the outside and slightly pink in the middle.
Note Harissa paste is an orange red spice from North Africa that is a mixture of garlic, caraway seeds, cumin, coriander, tomato paste, red chillies, olive oil and salt. It is VERY spicy and should be used with caution. If you do not want such a hot flavour for the kebabs omit it. They are just as delicious, if milder, without it.
This intel first appeared on: http://www.bbqs-and-firepits.com/2008/12/22/spicy-tunisian-lamb-keb...
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The copyright for this content entitled "Spicy Tunisian Lamb Kebabs" has been specified by the contributor as:
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This content may not be copied, distributed or adapted by anyone under any circumstances.
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This intel was contributed by janetra
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May, 2012
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