A GLOBALISED GUIDE TO THE BEST IN FOOD: COOKING IT, EATING IT AND ENJOYING IT!

Wednesday, March 19, 2008

Coriander Lamb Kebabs


This is so straightforward, so lacking in anything fancy and just so, well, damn easy. And yet it’s a great way to serve good lamb, a subtle touch of orientalism that is even more delicate if you make it with ruinously expensive loin instead of sensible leg.


Ingredients

  • 500g lean lamb
  • 1 lemon, juice and grated zest
  • ½ cup coriander, chopped
  • 1 red chilli, finely chopped
  • 1 tbsp light soy sauce
  • 1 tbsp runny honey
  • 1 tsp salt
  • Soaked bamboo skewers


Mix it all up, marinate for at least an hour and ideally overnight and then grill or barbecue on a lively heat, turning, for 10 minutes or so until browned, caramelised and generally done to perfection all over but pink and tender inside.

1 comment:

Cairogal said...

THat looks great. Tomorrow is the the first day of spring here. Looks like we'll be grilling!