AllenOK
Executive Chef
This sounds really good, but remember to watch the kebabs closely, as the sugar in the honey could burn very easily.
Algerian Honeyed Lamb Kebabs
For the Meat:
2 # boned lamb leg cut into 1” cubes
For the marinade:
3 T garlic, minced
2 T ginger (peeled and chopped)
1 t lemon zest
1/3 c fresh lemon juice (the juice from about 3 medium lemons)
¼ c chopped fresh cilantro leaves
¼ c honey
2 T anise seeds (toasted in a 350°F oven and crushed)
½ t cayenne pepper
½ t saffron powder
¼ c finely diced onion
½ c extra virgin olive oil
¼ c peanut oil
½ t fresh ground black pepper
Combine garlic, ginger, and lemon zest with remaining ingredients to complete marinade. Mix well.
Combine diced lamb with marinade in a stainless steel or glass bowl and marinate over night in refrigerator.
Preheat grill, broiler, or barbecue. Remove meat-marinade mixture from refrigerator and bring to room temperature. Skewer meat onto flat-bladed or twisted skewers and place at least 5” from the heat. Grill meat on 1 side for a few minutes then turn over and baste with marinade. Continue to cook and coat with marinade until meat is cooked to your liking. Serve with lemon wedges and fresh mint as a garnish.
Algerian Honeyed Lamb Kebabs
For the Meat:
2 # boned lamb leg cut into 1” cubes
For the marinade:
3 T garlic, minced
2 T ginger (peeled and chopped)
1 t lemon zest
1/3 c fresh lemon juice (the juice from about 3 medium lemons)
¼ c chopped fresh cilantro leaves
¼ c honey
2 T anise seeds (toasted in a 350°F oven and crushed)
½ t cayenne pepper
½ t saffron powder
¼ c finely diced onion
½ c extra virgin olive oil
¼ c peanut oil
½ t fresh ground black pepper
Combine garlic, ginger, and lemon zest with remaining ingredients to complete marinade. Mix well.
Combine diced lamb with marinade in a stainless steel or glass bowl and marinate over night in refrigerator.
Preheat grill, broiler, or barbecue. Remove meat-marinade mixture from refrigerator and bring to room temperature. Skewer meat onto flat-bladed or twisted skewers and place at least 5” from the heat. Grill meat on 1 side for a few minutes then turn over and baste with marinade. Continue to cook and coat with marinade until meat is cooked to your liking. Serve with lemon wedges and fresh mint as a garnish.
