18th July 2007

Lebanese Lamb Skewers

This marinade caramelises really nicely on the grill.  You could also use the marinade on duck, or any cut of lamb.  Soaking the wooden skewers stops them from burning when cooking.

1 kg lamb leg meat, cubed
3 tbsp red wine
1 tbsp pomegranate molasses
1 tsp baharat (Lebanese spice blend)
12 wooden skewers, soaked in water for at least 3 hours

Combine lamb with marinade ingredients in a plastic bag and mix thoroughly.  Leave to marinade for at least 2 hours.

Thread 3 pieces of lamb on each skewer and heat a grill, bbq or griddle pan to medium/high.  Cook skewers for 3 minutes each side, then rest for 5 minutes before serving.  The lamb should be pink and tender.

Serve with pilaf, baba ganoush and tomato, shaved fennel & sumac salad.

Serves 6.