Lamb Kebabs With Grilled Apples And Peppers
| Preparation: | 15 min |
| Marinating/Waiting: | 4 h |
| Cooking: | 16 min |
| Total: | 4 h 31 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Metro |
Recipe ingredients
- Marinade
- ½ cup (125 mL) white wine
- ¼ cup (60 mL) extra-virgin olive oil*
- ½ cup (125 mL) orange juice*
- 1 Tbsp. (15 mL) chopped garlic
- 3 Tbsp. (45 mL) chopped, fresh mint
- 1 Tbsp. (15 mL) orange zest
- ¼ tsp. (1 mL) ground ginger
- Kebabs
- 1 lb. (450 g) cubed fresh lamb shoulder or leg
- 1 green bell pepper, cut into chunks
- 2 red apples, cut into 8ths
Preparation
In a glass or plastic bowl, combine all the marinade ingredients. Set aside ¼ cup (60 mL) to use for basting.
Put the cubed lamb in the marinade and refrigerate for at least 4 hours, turning the meat from time to time.
Preheat the barbecue at medium-high.
Thread the cubes on 4 skewers, alternating with chunks of pepper and apple.
Set the skewers on an oiled grill and cook for 6 to 8 minutes per side, basting often with the reserved marinade.
Suggestion
For the meat to cook evenly, the lamb cubes should all be the same size.
Lamb makes for excellent kebabs as it’s tender and cooks quickly.
Serve with mint-flavoured rice and a salad with yoghurt dressing.
Medium or 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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