Lamb Kebabs with Peanuts
| Preparation: | 8 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 7 min |
| Total: | 15 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Metro |
Recipe ingredients
- 3½ oz. (100 g) salted peanuts
- 2 tsp. (10 mL) chilli powder
- Pinch ground white pepper
- Pinch ground nutmeg
- Pinch ground cloves
- ½ tsp. (2.5 mL) chopped, fresh ginger
- ½ tsp. (2.5 mL) sea salt
- 1 lb. 12 oz. (800 g) boneless leg of lamb, cut into 1 in. (2.5 cm) cubes
- 2 eggs, beaten*
Preparation
Preheat the barbecue to medium.
Coarsely grind the peanuts.
Add the chilli, pepper, nutmeg, cloves, ginger and sea salt. Mix well. Set aside equal quantities in two bowls.
Thread the lamb cubes on wood skewers.
Baste the meat with the beaten eggs and roll the skewers in one of the peanut mixes.
Cook on the barbecue, turning often until the desired doneness.
Serve the kebabs sprinkled with the other peanut mix.
Suggestion
To prevent cross-contamination, don’t reuse the peanut mix that the raw kebabs were rolled with.
Raïta (sliced cucumber and tomato in yoghurt) and rice with poppy seeds.
Full-bodied red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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