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Lamb Kebabs

Newman's picture
  Fillet of lamb 1 Pound
  Shallots/Little onions/aubergine 4
  Button mushrooms 8
  Tomatoes 4 Small
  Rashers 8
  Olive oil 1 (Used For Cooking)

Gut the meat into cubes of about 1 inch.
Partly boil the onions or shallots for about 10 minutes.
Skin the mushrooms and tomatoes.
Roll up the rashers, and if they are rather large, halve them lengthwise before doing this.
Slice the aubergine into 1/2 inch circles.
Now thread your delicious snippets on 4 skewers.
Brush plentifully with melted butter or oil, and cook under a moderate grill, taking care to turn and baste frequently.
If you lodge the skewers on the grill pan, the surplus fat can be used for basting and the whole operation will be clean and tidy.
The kebabs are good with hot rice and a green salad.
I hear that avocado pears cut in half make a luxurious accompaniment to this dish.
Here is a slightly different way of preparing lamb or mutton kebabs.

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