Marinated lamb kebabs

Name: Marinated lamb kebabs
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 700 g (11⁄2lb) boned leg of lamb; 50 g (2oz) spring onions; 2 lemons; 75 g (3oz) ready-to-eat dried apricots; 150 g (5oz) ready-to-eat dried figs; 1 garlic clove; 90 mL (6 level tbsp) Greek yogurt; 75 mL (5 level tbsp) smooth peanut butter; 10 mL (2 level tsp) each ground coriander and cumin seeds; 5 mL (1 level tsp) ground fenugreek; 2 1/2 mL 2.5ml (1⁄2 level tsp) chilli powder; 45 mL (3tbsp) olive oil; Salt and ground black pepper; 225 g (8oz) onions; 2 large oranges

Kebabs are staple barbecue food, so this lamb recipe is a must when hosting your own Summer garden party this month!

By The GH Kitchen TeamPublished: 12 August 1997

Jump to recipe

Food, Tableware, Dish, Cuisine, Plate, Ingredient, Produce, Kitchen utensil, Recipe, Dishware,

Preparation Notes: plus marinating

Advertisement - Continue Reading Below

Yields:

Prep Time:

45 mins

Cook Time:

25 mins

Total Time:

1 hr 10 mins

Ingredients

700 g (11⁄2lb) boned leg of lamb
50 g (2oz) spring onions
2 lemons
75 g (3oz) ready-to-eat dried apricots
150 g (5oz) ready-to-eat dried figs
1 garlic clove
90 ml (6 level tbsp) Greek yogurt
75 ml (5 level tbsp) smooth peanut butter
10 ml (2 level tsp) each ground coriander and cumin seeds
5 ml (1 level tsp) ground fenugreek
2 1/2 ml 2.5ml (1⁄2 level tsp) chilli powder
45 ml (3tbsp) olive oil
Salt and ground black pepper
225 g (8oz) onions
2 large oranges

Directions

1. Step 1
  Trim lamb and cut into large cubes, allowing about three pieces per skewer. Finely chop spring onions; squeeze juice from the lemons. Place apricots and figs in a bowl; add enough water to cover completely.
2. Step 2
  Crush garlic and mix with 120ml (8tbsp) lemon juice, the spring onions and all the remaining ingredients apart from the whole onions and oranges. Add lamb to the marinade and stir to coat well. Cover and refrigerate, along with the soaking apricots and figs, for at least 6hr or overnight.
3. Step 3
  Quarter the onions, then separate the quarters into leaves. Thickly slice the oranges. Thread the meat on to metal skewers, alternating with onions and fruit.
4. Step 4
  Barbecue for 25-30min or until the lamb is pink to the centre.
5. Step 5
  Prepare ahead: Complete to end of step 3 up to 3hr ahead, cover and refrigerate. To serve complete the recipe.
  
  Light up the barbecue and give some more kebab recipes a go!
  
  Spiced lamb kebab with crunchy coleslaw
  
  Moroccan spiced chicken kebabs
  
  Mediterranean kebabs
  
  Pork, red onion and orange kebabs
  
  Wild herb kebabs

Per Serving:

Calories: 300

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time