North African Kebabs RecipeOrigin: North Africa Period: Traditional |
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Kebabs, basically lamb cubes cooked on skewers, are known throughout the Arabic world. In truth, what distinguishes one type of kebab from another is the marinade used for the meat before cooking and the spice blend used to flavour it after cooking. Here we have a classic North African marinade. Ingredients:
675g lean lamb, cubed 
North African Kebabs Preparation:Method:In a bowl whisk together the olive oil, lemon juice, onion, garlic, cumin, cayenne pepper, flat-leaf parsley, salt an black pepper to form your marinade. When the ingredients have been thoroughly combined thread your lamb cubes onto skewers. Lay the skewers in a shallow dish and pour the marinade over the top. Leave to marinade for at least 2 hours in a cool place and turn the skewer every half hour to ensure the meat is evenly coated. At the end of this time heat your barbecue or grill. Cook the meat for about 7 minutes, turning frequently (cook for more or for less, depending on your preference for how you like the meat done). Arrange on a plate, scatter the parsley over the top and serve with lemon wedges. |
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