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Prep Time: 30
Servings: 6
Cooking Time: 20
Ingredients
- 1.00kg - 2cm lamb cubes (cut from the shoulder or leg)
- 1.00 - large onion, quartered
- 2.00 - red sweet peppers, seeded and chopped
- 2.00 - green peppers, seeded and chopped
- 100.00ml - olive oil
- 4.00ml - salt and freshly ground black pepper, to taste
- 2.00 - Marinade: onions, chopped
- 10.00ml - ground cumin
- 2.50ml - ground ginger
- 8.00cloves - garlic cloves, crushed
- 10.00ml - finely grated lemon rind
- 250.00ml - natural yoghurt
- 5.00ml - freshly ground black pepper
- 125.00ml - olive oil
- 10.00ml - paprika
- 2.00 - Mango salsa: large mangoes, peeled and cubed
- 1.00 - red chilli, chopped
- 2.00 - avocados, peeled and cubed
- 1.00 - red onion, chopped
- 60.00ml - Italian parsley, chopped
- 30.00ml - olive oil
- 30.00ml - fresh lemon juice
Method
yoghurt
Oven temperature: grill.
1. Prepare the marinade: Mix all the ingredients in a mixing bowl and add the lamb cubes. Combine thoroughly and rub the marinade into the meat with your fingertips. Cover and refrigerate overnight or for at least 2 hours.
1. Prepare the marinade: Mix all the ingredients in a mixing bowl and add the lamb cubes. Combine thoroughly and rub the marinade into the meat with your fingertips. Cover and refrigerate overnight or for at least 2 hours.
2. Separate the onion quarters into lobes. Remove the meat cubes from the marinade. Thread the meat, onion and peppers onto soaked bamboo sticks, or use metal skewers or strong rosemary sprigs.
3. Coat the grid with olive oil if you want to braai the kebabs over the coals, or grill them under a preheated grill until golden brown and cooked to your preference: medium kebabs will be juicy. Season the kebabs with salt and freshly ground black pepper.
4. Prepare the mango salsa: Mix all the ingredients in a mixing bowl and serve with the kebabs.
