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Lamb Kebabs

From the one star french chef Patrick Asfaux

Lamb Kebabs
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4.7/5 (6 votes)
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To make lamb kebabs it is best to make small cubes, about 1/2 an inch thick, using lamb's shoulder or leg of lamb meat. Then, marinade them for 24 hours before grilling your kebabs.
There are some examples of marinades
  1. - Olive oil, summer savory, ground garlic, thyme, salt and pepper.
  2. - Hazelnut oil, ground almonds, aniseed, salt and pepper.
  3. - Olive oil, mixed herbs, crushed garlic, sechuan pepper, salt.
  4. - Grapes seed oil, marjoram, ground bay leaf, salt, cracked pepper.
  5. Then, make your lamb kebabs alternating your meat and the following ingredients on your skewers.


- Lamb, new season onions, cocktail sausage, green pepper.
- Lamb, cherry tomato, dices of lamb's kidney, red pepper, pieces of smoked pork belly.
- Lamb, sweet onion, merguez(spicy sausage), red pepper.
- Lamb, slices of lemon, pieces of lamb's liver, onion, dices of lamb's kidney.
credits photo : © Leonid Nyshko - PHOTOLIA

Last comments about the recipe Lamb Kebabs

sandra love200  2012-07-03

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cherry blossom (invité)  2011-07-04

Comment on recipe : www.aftouch-cuisine.com/recipe/lamb-kebabs-230.htm i love 8 soo much...............