Lamb Kebabs with Peanuts

Lamb Kebabs with Peanuts
  • 4 servings
  • 0:08 Preparation
  • 0:07 Cooking
  • 0:15 Total Time


Add all
  • 3 1/2 oz
    (100 g)

    salted peanuts

  • 2 tsp.
    (10 mL)

    chilli powder

  • 1 pinch

    ground white pepper

  • 1 pinch

    ground nutmeg

  • 1 pinch

    ground cloves

  • 1/2 tsp.
    (2 mL)

    chopped, fresh ginger

  • 1/2 tsp.
    (2 mL)

    sea salt

  • 800 g

    boneless leg of lamb, cut into 1 in. (2.5 cm) cubes

  • 2

    eggs, beaten


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.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007