Lamb Kabobs

Name: Lamb Kabobs
Ingredients: 1 leg of lamb (3 pounds); 2 inches ginger, grated; 2 cups red wine (or to cover meat); 2 fresh bay leaves, bruised; ghee (or mustard oil or olive oil); sea salt; nann bread; for the optional cucumber raita; 1 cucumber, seeded, sliced, salted, rinsed and patted dry; 1 tomatoes, seeded and diced; 1 onion, sliced; salt; pepper

13 ingredients

8 steps

Ingredients

1 leg of lamb (3 pounds)
2 inches ginger, grated
2 cups red wine (or to cover meat)
2 fresh bay leaves, bruised
ghee (or mustard oil or olive oil)
sea salt
nann bread
for the optional cucumber raita
1 cucumber, seeded, sliced, salted, rinsed and patted dry
1 tomatoes, seeded and diced
1 onion, sliced
salt
pepper

Directions

1

Cut the lamb from the bone into thick slices about 1 1/4 inches wide (I will buy boneless lamb or ask the butcher to cut it into slices for me).
2

Remove and discard the central bone from each slice and then cut meat into 1 1/2 inch cubes.
3

-- even easier buy lamb already cut into cubes!
4

Place lamb in a bowl and add ginger, turning to coat and then add the wine and bay leaves, cover and marinate in the refrigerator for 1hour or up to 2 days.
5

Thread meat onto 12 metal skewers (if using wooden ones remember to soak them for at least 1 hour) and then brush with ghee or oil and sprinkle with salt.
6

In a small serving dish mix the raita ingredients together and set aside.
7

Preheat grill to medium high (or use the broiler) and grill kabobs for 5 minutes on each side or until meat is crisp and brown and done to your liking.
8

Serve with raita and warmed naan bread.