Lamb Kebabs 01 – African Recipes

Recipe ingredients and directions:

LAMB KEBABS – North Africa

1 1/2 pounds lamb, ground

chopped fresh parsley and lemon wedges

For the marinade:

4 tablespoons olive oil

1 teaspoon lemon juice

1 onion, grated

1 garlic clove, finely chopped

1 1/2 tsp ground cumin

1 1/2 teaspoon cayenne pepper

2 tablespoons finely chopped fresh parlsey

salt and pepper

Warm or toasted pita bread

Yoghurt seasoned with ground pepper and paprika, and chopped cilantro

Thin sliced cucumber (optional)

thin sliced onion (optional)

Mix together all the marinade ingriends. Make the ground lamb into

8 patties or smaller balls.. Thread the lamb onto skewers and lay

in a shallow non metallic dish. Pour over the marinade, leave for

at least 2 hours, turning at least once. Preheat the broiler or

oven, Broil the kebabs , turning occasionally, for 4-7 minutes or

longer in the oven, about 15-30 minutes, depending on the size and

how well cooked you like the meat. Serve sprinkled with parlsey

and accompanied by lemon wedges.

Note: I like the smaller balls, served with quarters of toasted

pita bread or the larger ones, served in half a warm pita bread

with seasoned yoghurt and thin slices of cucumber and raw onion

or any green salad with ranch dressing.

Category: African Recipes