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Home made 'doner' kebabs
5 Answers
I'm thinking of making my own mini 'doner' style kebabs but healthier ones using lamb mice on skewers, anyone know what seasoning that I would need for them to be really tasty?
Many thanks
Many thanks
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Lamb Kebabs
1 1/2 kg boneless leg of lamb, trimmed fat and cut into 1-inch chunks
1/2 cup freshly squeezed lemon juice
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/4 teaspoon freshly ground black pepper
1 large red bell pepper, stemmed and seeded,and cut into 1-inch squares
1 large green bell pepper, stemmed and seeded,and cut into 1-inch squares
1/2 lb small fresh mushroom, cleaned and stems removed
1. The night before, marinate lamb: In a large glass or plastic bowl, place lamb chunks.
2. In a mixing bowl, whisk together the lemon juice, olive oil, garlic, cumin, oregano, and pepper.
3. Pour over lamb, seal tightly, and refrigerate overnight (if you must do this closer to dinner, marinate for at least a few hours).
4. Preheat grill or broiler.
5. Drain marinade from lamb chunks and place meat on skewers, alternating with peppers and mushrooms (if using wooden skewers, soak in water for 30 minutes before using so they won't burn).
6. Grill or broil 5 to 7 minutes on one side, then turn and cook for 5 minutes more; cook longer if desired.
7. When meat is done to your liking, place skewers on a warmed platter and serve immediately.
1 1/2 kg boneless leg of lamb, trimmed fat and cut into 1-inch chunks
1/2 cup freshly squeezed lemon juice
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/4 teaspoon freshly ground black pepper
1 large red bell pepper, stemmed and seeded,and cut into 1-inch squares
1 large green bell pepper, stemmed and seeded,and cut into 1-inch squares
1/2 lb small fresh mushroom, cleaned and stems removed
1. The night before, marinate lamb: In a large glass or plastic bowl, place lamb chunks.
2. In a mixing bowl, whisk together the lemon juice, olive oil, garlic, cumin, oregano, and pepper.
3. Pour over lamb, seal tightly, and refrigerate overnight (if you must do this closer to dinner, marinate for at least a few hours).
4. Preheat grill or broiler.
5. Drain marinade from lamb chunks and place meat on skewers, alternating with peppers and mushrooms (if using wooden skewers, soak in water for 30 minutes before using so they won't burn).
6. Grill or broil 5 to 7 minutes on one side, then turn and cook for 5 minutes more; cook longer if desired.
7. When meat is done to your liking, place skewers on a warmed platter and serve immediately.
1 to 5 of 5
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