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Lamb Kabobs

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Number of Votes 1
Number of times Viewed 16553
Comments 0
Rating 5/5.0
Occasion: Any   Total servings: 4-5
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time: 3-4 hours
Best for: All   Preperation time: 30 min
How to serve: Hot    

Lamb Kabobs recipe by Mariam at
Wonderfully delicious Lamb pieces marinated in spices that tenderize the meat and add the rich flavor to it.

2 kg (4 lb.) boned leg of lamb
1 large cloveClick to find more about clove garlicClick to find more about garlic
2 teaspoons saltClick to find more about salt
1 half teaspoons finely grated fresh gingerClick to find more about ginger
1 teaspoon freshly ground black pepperClick to find more about black pepper
1 teaspoon ground turmericClick to find more about turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon crushed dried curry leavesClick to find more about curry leaves
1 teaspoon crushed dried oregano leaves
1 tablespoon light soy sauce
1 tablespoon sesame oil
2 tablespoons peanut oil
1 tablespoon lemon juice

Trim excess fat off lamb, cut meat into 2.5 cm (1 inch) cubes and put in a large bowl.
Crush garlicClick to find more about garlic with saltClick to find more about salt and combine with remaining ingredients, mixing well.
Pour over lamb and stirs making sure each piece of meat is covered with the spice mixture.
Cover bowl and refrigerate at least 3 hours, or as long as 4 days.
Thread 4-5 pieces of meat on each skewer and cook under a hot grill, allowing about 5 minutes on each side.
When nicely browns serve hot with boiled rice or parathas, accompanied vegetable dish.

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