Kebabs are one of our standby midweek meals. They are great when your hosting a BBQ for friends and family and are even better the next day wrapped up in some fresh Lebanese bread with hummus or garlic sauce.

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Kebabs
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2857 calories
218 g
4 g
220 g
28 g
31 g
2548 g
1374 g
96 g
0 g
182 g
Nutrition Facts
Serving Size
2548g
Amount Per Serving
Calories 2857
Calories from Fat 1946
% Daily Value *
Total Fat 220g
339%
Saturated Fat 31g
157%
Trans Fat 0g
Polyunsaturated Fat 23g
Monounsaturated Fat 159g
Cholesterol 4mg
1%
Sodium 1374mg
57%
Total Carbohydrates 218g
73%
Dietary Fiber 42g
167%
Sugars 96g
Protein 28g
Vitamin A
20%
Vitamin C
398%
Calcium
55%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Marinate
  1. 1 cup olive oil
  2. Juice from 1 lemon
  3. 3 tbsp. pimento
  4. 2 tsp. white pepper
  5. ½ tsp. salt
Ingredients
  1. 10 thick skewers
  2. 1 leg of lamb
  3. 20 baby pickling onions cut in half or 5 brown onions cut into quarters.
  4. 5 capsicums (red, green and yellow for colour), cut into 3cm chunks/ cubes
  5. ½ kilo bacon, cut into 5cm strips
Instructions
  1. 1. Cut the lamb off the bone into large pieces, approximately 3cm cubes. (Make sure the pieces of lamb are not too small, as the meat will dry out when cooked). Keep the bones to make soup or stock.
  2. 2. In a large bowl, rub marinate into the lamb. Cover and leave for 24 hours in the refrigerator. Place skewers in a bowl filled with cold water and set aside.
  3. 3. On a secure chopping board, place 1 onion length ways and thread 1 skewer through it, curve side out. Thread 1 piece of capsicum, followed by 1 strip of bacon, folded over. Thread two pieces of marinated lamb and 1 piece of capsicum (preferably a different colour). Repeat. (1 long skewer will allow you to add twice the amount. This process will depend on the size of the skewer). To finish off each skewer add another piece of capsicum, bacon and onion.
  4. 4. Repeat step 3 until all skewers are filled.
  5. 5. Preheat BBQ half an hour before cooking.
  6. 6. On an open grill, cook approximately three skewers at a time. Brown one side and then turn over to brown the other side. (It is okay to burn the outside a little but just be careful not to make them charcoal!).
  7. 7. Once browned/ coloured, transfer skewers onto the hot plate to further cook. (Do not push down on skewers or the meat will dry out). Constantly rotate skewers on hot plate. Repeat step 6 and 7 until all skewers are cooked to your liking.
  8. 8. Transfer skewers into a large serving tray and cover with foil or a tea towel. Rest for at least 10 minutes before serving.
Notes
  1. Keep the leftover lamb bones to make soup or stock.
beta
calories
2857
fat
220g
protein
28g
carbs
218g
more
Missemzyy http://www.missemzyy.com/
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August 25, 2014

Missemzyy

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