Lamb kebabs with a wild garlic baste

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  •     Serves 4 
  • 500 g   lean lamb  
  • 1   red onion  
  • 1   green pepper  
  •     small handful wild garlic  
  • 4–6   tbsp cold pressed rapeseed oil  
  •     salt and freshly ground black pepper  


0 Minuten
ganz einfach
Cut the lamb into even sized chunks. Cut the onion into thick wedges and then cut in half. Seed the pepper and cut into chunks. Thread the lamb and vegetable pieces onto skewers
Place the garlic in a pestle and mortar and pound well. Add the oil and pound again to form a paste. Season with a little salt and pepper. Cook the kebabs over hot coals on a barbeque or under a hot grill for 8–10 minutes, basting frequently with the wild garlic and oil mixture. Serve with salad and crusty bread
The baste is also delicious on chicken and fish
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Foto: Wolf, Nadine

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