Big fat lamb skewers
easy
50 mins
50 mins
Ingredients
- 2 Garlic cloves
- 7-10 Tbsp Juice of 1 lemon
- 12 TABLESPOONS Olive oil
- 1 TEASPOON ground cumin
- 7-10 Tbsp ground cinnamon
- 1⁄2 Tsp dried oregano
- 800 g Lamb salmon (released lamb back)
- 800 g small carrots (possibly also purple carrots)
- 2 Shallots
- 2 TABLESPOONS Sunflower seeds
- 1 TABLESPOON Sesame seeds
- 2 TABLESPOONS liquid honey
- 7-10 Tbsp Salt Pepper
- 2-3 stem(s) Coriander
- 1 large freezer bag
- 8 Shashlik skewers
Directions
- 1
For the marinade, peel and chop the garlic. Mix lemon juice, 8 tbsp. olive oil, garlic, cumin, cinnamon and oregano. Wash the lamb salmon, dab dry and cut into cubes (approx. 3 x 3 cm).
- 2
Place the meat and marinade in the freezer bag, seal it and mix with your hands so that the pieces of meat are evenly coated with the marinade. Place in the fridge for approx. 30 minutes, kneading lightly from time to time.
- 3
Clean carrots, peel and wash if necessary. Cut larger carrots in half lengthwise. Peel shallots and cut into rings. Roast sunflower seeds and sesame seeds in a pan without fat, remove. Heat 2 tablespoons of oil in the pan.
- 4
Fry the carrots for 8-10 minutes while turning. Add the shallots and fry briefly. Stir in honey. Season with salt and pepper. Keep warm.
- 5
Take the lamb out of the marinade, dab a little dry and place on skewers. Heat 2 tablespoons of oil in a frying pan. Fry the skewers for 8-10 minutes while turning. Season with salt and pepper. Pour on half of the marinade, bring to the boil once.
- 6
Wash coriander, shake dry, pluck off leaves. Arrange everything, sprinkle with coriander. Serve with tzatziki and pita bread.
More Delicious Recipes
