Name: Joanne's Lebanese lamb skewers
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 1
Cuisine: lebanese
Ingredients: 700g lamb steaks, cubed; 2 small red capsicums, cubed; 2 small red onions, cut into thin wedges; 57.50 gm vegetable oil; 1 lemon, juiced; 2 garlic cloves, crushed; tabouli salad, to serve; hommus, to serve; Lebanese bread, warmed, to serve; 8 large garlic cloves; 2.40 gm salt; 42.00 gm lemon juice; 36.80 gm vegetable oil

Joanne's Lebanese lamb skewers

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Prep Time:
60 minutes

Cook Time:
5 minutes

Total Time:
65 minutes

Lebanese skewers with bold flavors of garlic paste, tabouli, and hummus.

Ingredients:

700g lamb steaks, cubed
2 small red capsicums, cubed
2 small red onions, cut into thin wedges
57.50 gm vegetable oil
1 lemon, juiced
tabouli salad, to serve
hommus, to serve
Lebanese bread, warmed, to serve
8 large garlic cloves
2.40 gm salt
36.80 gm vegetable oil

Instructions:

Skewer the lamb, capsicum, and onion, alternating between them. Arrange neatly in a ceramic dish. In a jug, whisk together oil, lemon juice, garlic, salt, and pepper until well combined. Pour the mixture over the skewers and gently toss to coat. Cover and refrigerate for 30 minutes.
Prepare the paste by blending garlic, salt, and lemon juice in a food processor until smooth. While the processor is running, pour in oil gradually until a thick paste forms. Transfer the paste to a small bowl, cover, and set aside for later use.
Heat up a chargrill or barbecue plate on medium-high heat. Grill the kebabs, brushing with marinade and flipping frequently, for 5 to 6 minutes until the lamb is fully cooked. Plate with garlic paste, tabouli, hummus, and bread.

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