No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (147g) Recipe makes 6 servings The following items or measurements are not included below: mint sauce |
||
| Calories 384 | ||
| Calories from Fat 244 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.1g | 41% | |
| Saturated Fat 11.9g | 59% | |
| Monounsaturated Fat 11.1g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 90mg | 30% | |
| Sodium 116mg | 4% | |
| Potassium 360mg | 10% | |
| Total Carbohydrate 13.1g | 4% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 12.3g | ||
| Protein 21.5g | 42% | |
Minted Lamb Kebabs
By: Jewelies
Jan 28, 2007
Don't forget to soak you bamboo skewers. Prep time does not include time to marinade.
SERVES 6
Ingredients
MARINADE
- 1/2 cup thick mint sauce
- 2 tablespoons tomato paste
- 1 teaspoon gingerroot, grated
- 1 teaspoon garlic, crushed
- 1/4 cup honey
- 1 teaspoon cumin
- 1 teaspoon dried rosemary, crushed
KEBABS
- 750 g lamb steaks, diced
- 12 bamboo skewers
Directions
1
To make marinade, in a small bowl whisk all ingredients together.2
Thread lamb onto bamboo skewers then place into a large, shallow plastic container that has a lid.3
Pour marinade over the meat and refrigerate for at least four hours or overnight. Turn occasionally.4
When ready to cook remove kebabs from the marinade and either BBQ or grill (broil) turning so all sides are cooked to your liking. Baste with marinade while cooking.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Minted Lamb Kebabs recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Lamb/Sheep
- Cuisine > Oceania > Australian
- Cuisine > Oceania > New Zealand
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven > Broil/Grill
- Preparation > Equipment > Outdoor > Barbecue
- Occasion > Dinner Party
- Dietary > Kid Pleaser > Toddlers
Featured Reviews for This Recipe
From: Chef #585950
On Sep 20, 2007
I was not intended to prepare kebabs, but I found the recipe for the lamb was absolutely fabulous! I usually eat the lamb this way: for the marinade I prepare garlic, rosemary, etc. and after is donde, I serve it with mint sauce... but what made the difference was the HONEY... what a great flavour! and I thought they didn't get along well! I found it delicious! Thanks Jewelies, I enjoyed this plate a lot :D
From: evelyn/athens
On May 27, 2007
I made these kebabs last night for our dinner and we really enjoyed them. The marinade was very unusual for us (ie. the mint sauce) and extremely flavourful. Once DH got over the intial shock of it not being 'greek-flavoured' he enjoyed them immensely, and so did I. We served them in warmed pita wraps.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved