Windhoek Larger Infused Turkish Style Lamb Kebabs with Rosemary & Garlic
Makes 12 to 14 kebabs
- 1 ½ deboned leg of free range or organic lamb cut into nicely sized chunks
- ½ bottle of Windhoek larger (other ½ is for you to enjoy)
- 1 medium sized lemon – juiced and roughly chop the lemon
- 3 tablespoons of good quality extra virgin olive oil
- A big handful of fresh rosemary finely chopped
- 2 tablespoons of honey
- 12 x cloves of garlic finely chopped
- 3 x large green peppers cleaned and cut into wedges
- 3 x large red onions cleaned and cut into wedges
- Salt and pepper for seasoning
- ½ teaspoon of corn flour dissolved in a tiny bit of cold water
To serve with the lamb kebabs
- 2 cups double cream plain yoghurt seasoned nicely with salt and pepper, 1 fresh red chilli and 1 tablespoon of fresh parsley – both finely chopped
- Pita Bread or Roti Bread
- Side salad of chopped tomato & cucumber- season nicely with salt and pepper and tossed with a generous glug of good quality extra virgin olive oil
- Combine the chopped lemon, lemon juice, Windhoek Lager, garlic, rosemary, honey, olive oil. Season with salt and pepper.
- Place your chunks of lamb into dish – the dish must large enough that the chunks of lamb are all in one layer. Season well. Pour the liquid mixture over the lamb chunks and turn the chunks so that all the meat is well coated. Cover with Cling Wrap and leave to marinate for 2 hour to 3 hours – give the meat a turn every hour. Keep the dish with the lamb chunks in a cool place in your kitchen.
- Now it is time to make the kebabs – either on metal or wooden skewers: Thread the lamb alternating with red onion & green pepper.
- The remaining marinade – place in a saucepan and heat up – once it has simmered, add the dissolved corn flour and stir until you get a sauce like consistency. Put the lid on and keep warm for when you serve the kebabs.
- Get your fire going and once you have reached the “coal stage” place the kebabs onto the griddle and braai for about 5 min until you have reached a good colour on your meat – turn kebabs and cook for a further 5 min or so – so that the kebabs are nicely charred. Allow kebabs to rest for 5 min before serving.
- Serve your lamb kebabs with yoghurt, a side salad, Pita or Roti Bread and the warm sauce.
Chef’s Tip: If you are using wooden skewers remember to soak the skewers in water for at least 20 min – this prevents the skewers from burning when you braai your Lamb kebabs.
Recipe by Chef Peter Ayub – www.senseoftaste.co.za