Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Kebabs

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Lamb is an excellent meat for making kebabs because it is lean and tender and cooks quickly. Leg of lamb can be used, so too can shoulder and neck fillet, both of which have a light marbling of fat that helps baste the meat during cooking.
  1. Cut trimmed lamb into 3-cm cubes and mix with the marinade of your choice (see box).

  2. Thread the marinated cubes on oiled skewers, leaving space in between to ensure even cooking.

  3. Place kebabs on the oiled rack of a preheated barbecue and cook, turning, for 6-8 minutes. Alternatively, cook the kebabs under a hot grill, about 5 cm away from the heat, for the same length of time as before.