Matrone's Lamb Kebabs

By admin
25 October 2013

The final result is the juiciest kebabs this side of the Limpopo – a supersnack that will make certain other people’s efforts look sadly boring.

Matrone's Lamb Kebabs

Serves 4

After agonising for many days and nights, I decided to make an exception and share this recipe with you. It’s a family secret that has for years been at the forefront of my already legendary cooking skills. I don’t even share this with the ladies of the Society for Veteran Dazzling Dames. But before Toothpick Legs whizzes your digestive systems into a state with one of her ridiculous concoctions … here’s my special lamb kebab recipe – perfect for any braai. The marinade for this lamb is all-important. Don’t stand around and chatter while you’re busy with this process, and make sure the meat is completely covered with the sauce. Excellence requires dedication, especially in the kitchen!


1 kg leg of lamb, cut into 2 cm cubes


30 ml (2 T) ground cumin

15 ml (1 T) smoked paprika

5 ml (1 t) ground nutmeg

(preferably freshly grated)

15 ml (1 T) turmeric

2,5 ml (. t) cayenne pepper

5 ml (1 t) salt

125 ml (. C) chopped fresh parsley

2 cloves garlic, finely chopped

125 ml (. C) dry sherry

60 ml (. C) olive oil


60 ml (. C) sherry

2,5 ml (. t) cayenne pepper

5 ml (1 t) smoked paprika



• Place the lamb cubes and the marinade ingredients in a Ziploc bag and seal tightly. Shake well until the meat is thoroughly coated in the marinade. Place in the fridge to marinate overnight.


• Mix all the ingredients together.


• If you’re using wooden kebab sticks, soak them in water for a few hours beforehand to ensure they don’t burn when you braai the kebabs over the coals. Thread the cubes of lamb onto the kebab sticks and braai for 15–20 minutes over medium coals. Turn regularly and baste while braaiing.

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