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This was another meal inspired by the herbs growing outside. The oregano, like the sage, is threatening to burst out of it’s pot at any moment so we used some up with these lamb kebabs. The diced leg was marinated for a couple of hours in the oregano, along with some garlic, lemon juice, salt and pepper and olive oil before being barbecued with the lid on. We don’t usually put the lid on while cooking unless we’re doing a large piece of meat, like a leg of lamb, but this worked really well and the lamb had a great smoky flavour.
We served the lamb with some salad, pitta bread and hummus which we made according to Gourmet Chick’s recipe. It’s a version of a Jamie Oliver recipe which was much better than our previous attempts at homemade hummus but still not quite as fresh as we had hoped.