Lamb Kebabs With Peppery Lime Marinade
Tender and aromatic, these lamb kebabs are marinated in a zesty blend of spices and lime juice. Grilled to perfection, the succulent meat is then glazed with a rich, syrupy sauce. Served alongside a refreshing salad, torn naan bread, and mint chutney, this dish offers a burst of flavors and textures that are sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 600g lean lamb neck fillet
- 2 green chillies , seeded and roughly chopped
- 3 garlic cloves , roughly chopped
- ½ tsp cracked black peppercorns
- ½ tsp ground cinnamon
- ½ tsp ground cardamom or crushed cardamom seeds
- juice of 2 large limes
- 1 tbsp vegetable or sunflower oil
- salad of red onion rings, halved cherry tomatoes and crisp lettuce
- warm naan bread , torn into pieces
- mint chutney
Instructions
- Cut the lamb into 2cm thick slices and tip into a bowl. Blitz the chillies in a blender with the garlic, peppercorns, cinnamon, cardamom, lime juice and oil. Pour it over the lamb and mix well. Cover the bowl tightly with cling film and chill in the fridge for at least 30 minutes, or up to 4 hours.
- Thread the lamb onto steel or soaked wooden skewers and cook under a preheated grill for 7-10 minutes, turning once.When the lamb is tender, tip any juices from the grill tray into a small saucepan. Cook on a medium heat until syrupy.
- Pour the spiced glaze over the juicy kebabs and serve with the salad, ripped up naan and Mint chutney (see 'Goes well with').
Yield
Serves 4
Nutrition
- Calories: 237 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Protein Content: 31 grams protein
- Sodium Content: 0.27 milligram of sodium
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