Lamb brochettes

Lamb brochettes

By
From
Encyclopedia of Food and Cookery
Serves
6

The lamb is cut into cubes and marinated overnight, so it is ready for threading on skewers and grilling. A boned shoulder is the most economical cut for this dish, trimmed of fat and any gristle.

Ingredients

Quantity Ingredient
1kg boneless lamb, cut into bite-size cubes
6 tablespoons oil
1 garlic clove, crushed
2 tablespoons lemon juice
freshly ground black pepper
1 tablespoon fresh oregano, chopped
or 1/2 teaspoon dried oregano
1 bay leaf, crumbled
salt

Method

  1. Place lamb cubes in a bowl. Combine remaining ingredients and pour over lamb. Stir, cover and refrigerate overnight until needed.
  2. At serving time, thread lamb onto 6 metal skewers and cook under a preheated high grill for 10–12 minutes or until cooked through, turning skewers occasionally so meat cooks evenly. Serve on a bed of rice pilaf.
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