Lamb kebabs with peppery lime marinade

Lamb kebabs with peppery lime marinade

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(3 ratings)

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Cooking time

Skill level

Easy

Servings

Serves 4

Team these tangy kebabs with a tossed salad and enjoy a spicy supper

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
237
protein
31g
carbs
2g
fat
12g
saturates
5g
fibre
0g
sugar
0g
salt
0.27g

Ingredients

  • 600g lean lamb neck fillet
  • 2 green chillies, seeded and roughly chopped
  • 3 garlic cloves, roughly chopped
  • ½ tsp cracked black peppercorns
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom or crushed cardamom seeds
  • juice of 2 large limes
  • 1 tbsp vegetable or sunflower oil

To serve

  • salad of red onion rings, halved cherry tomatoes and crisp lettuce
  • warm naan bread, torn into pieces
  • mint chutney

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Method

  1. Cut the lamb into 2cm thick slices and tip into a bowl. Blitz the chillies in a blender with the garlic, peppercorns, cinnamon, cardamom, lime juice and oil. Pour it over the lamb and mix well. Cover the bowl tightly with cling film and chill in the fridge for at least 30 minutes, or up to 4 hours.
  2. Thread the lamb onto steel or soaked wooden skewers and cook under a preheated grill for 7-10 minutes, turning once.When the lamb is tender, tip any juices from the grill tray into a small saucepan. Cook on a medium heat until syrupy.
  3. Pour the spiced glaze over the juicy kebabs and serve with the salad, ripped up naan and Mint chutney (see 'Goes well with').

Recipe from Good Food magazine, February 2003

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Comments

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sulayabd's picture
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This was really nice but when I was ready to grill I sprinkled a bit of salt on top. Can't not have salt on my kebabs!
I made fresh naan in my grill so I just cooked these kebabs in the oven and they came out great.
The only downside is that this is quite an expensive dish, but worth it as the meat literally cooks in minutes and is so tender and juicy.

thecleverbit's picture
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I did this for a BBQ last weekend but with a few twists... I crushed the garlic and added the juice and zest of the limes. Then I marinaded the lamb for about 6 hours and cooked it over very hot coals. It was brilliant, I served it with pitta, rocket and home-made tzatziki.

lgaston84's picture
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Absolutely lovely!!

The Lamb is very tasty and flavoursome.

I made the marinade during my lunch break and left the meat to soak it up over the afternoon. Then when it came to cook it literally took 5 minutes to cook.

Really recommend

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