Spiced Lamb Kebab

Name: Spiced Lamb Kebab
Yield: Serves 4-6
Cuisine: Australian
Ingredients: freshly ground black pepper; 1 tablespoon fennel seeds; ½ teaspoon ground cardamom pods; ½ teaspoon ground lemon rind; 4 thyme sprigs; 1 tablespoon paprika; 4 garlic cloves, crushed; 3 bay leaves; ½ cup (125 mL/4 fl oz) virgin olive oil; 5 tablespoons sherry vinegar; 4 sweet peppers (capsicums); 4 sweet peppers (capsicums); 5 bacon rashers (slices); 5 bacon rashers (slices); 1 kg (2 lbs) leg of lamb, boned; 2 onions

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

Kebab

1 kg (2 lbs) leg of lamb, boned
2 onions

Oceania
Australia
Main course
Gluten-free

Method

Cut all the kebab ingredients into 3 cm (1¼ in.) cubes. The sweet peppers (capsicums) will need to be de-cored and heavy membranes attached to walls removed. Mix together the marinade ingredients and, in a covered dish, thoroughly coat the lamb pieces with the marinade and refrigerate overnight. Drain the lamb from the marinade and thread the kebab ingredients onto skewers in the following orde