Marinated kebabs

Marinated kebabs

By
From
Encyclopedia of Food and Cookery
Serves
6

This is one of the simplest but best marinades. Use it for lamb, beef, pork or chicken. It is also good with scallops, raw prawns and other seafood.

Ingredients

Quantity Ingredient
1.5kg boneless lamb, tender steak, or other meat, trimmed of excess fat and gristle and cut into small cubes

Marinade

Quantity Ingredient
4 tablespoons oil
4 tablespoons lemon juice
2 tablespoons parsley, chopped
2 bay leaves, crumbled
1 garlic clove, finely chopped
freshly ground black pepper
salt

Method

  1. Combine marinade ingredients in a glass or pottery dish and add meat. Marinate for 2 hours, turning now and again. Thread meat cubes onto 6 metal skewers, spacing them a little apart. Reserve marinade.
  2. Brush grill rack with oil and barbecue kebabs over hot coals or cook under a preheated grill for 4–5 minutes on each side. The meat cubes should be brown outside but still pink inside for beef or lamb – pork is usually preferred cooked through. Brush with reserved marinade several times as they cook.
  3. Serve with rice noodles, or inside soft buns or Lebanese flat bread, with a selection of fresh salads.
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