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Jerk Lamb Kebabs with Guava Dip
Preparation info
- Makes about
12–18 pieces
- Difficulty
Easy
- Ready in
1 hr 10
Appears in
Published 2005
This non-traditional use of jerk is great for a cocktail party. I like to present just one piece of meat on a long wooden skewer, served with guava dipping sauce on the side. It is a bit extravagant but if you have bought a good cut of lamb your guests will appreciate the elegance.
Ingredients
1.4 kg 3 lb 2–3 tbsp
Method
- Place the cubes of lamb in a glass bowl and rub thoroughly with the jerk seasoning and oil. Cover and refrigerate for at least 1 hour.
- Grill the meat either on a griddle pan or under the grill. Or you can thread several on a skewer and place on a barbecue. Cook slowly to your liking - rare, well done or medium rare. Turn once or twice and don’t allow to burn.</
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