This is one of those must try recipes on the site. The preserved lemon absolutely makes this recipe. You can use almost any cut of lamb and I have included two methods of cooking.
Up to 2 hours
4 - 6 kebabs
- •1½ lbs (700g) lamb
- •1/2 large onion, finely chopped
- •2 cloves garlic, finely chopped
- •1 onion, cut into wedges
- •2 tbsp olive oil
- •1 inch chunk of ginger, grated
- •1/2 tsp salt
- •1/2 tsp pepper
- •1/2 tsp turmeric
- •1/2 tsp saffron, crumbled
- •1/2 tsp
- •1 handful parsley
- •1 handful fresh coriander
- •2 cups water
- •1 preserved lemon, pips removed
- Remove the flesh from the preserved lemons and roughly chop it then finely chop the rind. Mix the lemon with the meat and the rest of the ingredients. Mix well and leave in the fridge to marinate, preferably overnight.
- Once the lamb has marinated, if you are using good quality lamb such as fillet then remove the meat and onion wedges from the marinade and thread onto pre-soaked skewers. Place on the barbecue at a low heat and cook slowly, turning the kebabs regularly. Boil the marinade mixture until it is starting to thicken and use this mixture to baste the kebabs. Baste regularly at least each time they are turned.
- If you are using lamb that needs more cooking such as neck then remove some of the onions and set aside, place the remainder in a pot or a casserole and cook at a medium heat for about two hours, checking the moisture regularly. Allow to cool and remove the meat from the marinade. The kebabs can be prepared in advance up to this point. Thread onto pre-soaked skewers, alternating with the reserved onions. As above cook slowly on the barbecue basting regularly with the marinade mixture.
- The resulting kebabs will be moist, succulent and very tasty, serve hot with some of the sauce as a dip.