Jamie Oliver Lamb Kebab Recipes

Quick lamb kebabs Lamb recipes Jamie Oliver recipes

WebSep 16, 2015 · Cut the lamb into 3cm chunks, then place in a large bowl. Season with black pepper, then add the marinade, and toss to coat. …

1. Fire up your wood-fired oven an hour or so before you’re ready to cook (you can easily adapt this recipe for a barbecue or regular oven – use your instincts).When the oven temperature reaches 200°C (check with a thermometer) and the smoke and flames have died down, you can start cooking.
2. Peel and bash the garlic with a generous pinch of sea salt in a pestle and mortar, then add the dried oregano and enough olive oil to loosen the mixture.
3. Cut the lamb into 3cm chunks, then place in a large bowl.
4. Season with black pepper, then add the marinade, and toss to coat.Halve, deseed and cut the peppers into chunks, and cut the lemons into wedges, then thread onto 8 skewers, alternating between lamb, pepper, bay leaves and lemon wedges.

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Herby lamb kebabs Lamb recipes Jamie Oliver recipes

WebFeb 2, 2016 · Cut the lamb into 5cm pieces, peel and slice each onion into 6 wedges, then place in a large baking tray. Add the cherry tomatoes and …

1. For the marinade, tear the wild garlic or peel the garlic cloves, then use a pestle and mortar to smash it up with the fennel seeds and some sea salt and black pepper.
2. Mix with the lemon zest and about 80ml of olive oil, or until you get a good consistency to coat the lamb.If using rosemary skewers, remove the leaves, apart from 2cm at the top, then sharpen the opposite ends so you can pierce the meat.
3. Otherwise, soak the wooden skewers in warm water for at least 20 minutes before using.Cut the lamb into 5cm pieces, peel and slice each onion into 6 wedges, then place in a large baking tray.
4. Add the cherry tomatoes and mix with the marinade.

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Lamb Kofta Kebabs Lamb Recipes Jamie Oliver Recipes

WebSep 16, 2015 · Method. Place 4 wooden skewers in a tray of water to soak. Place the lamb and spices (if using) into a big bowl, pick in the thyme …

1. Place 4 wooden skewers in a tray of water to soak.
2. Place the lamb and spices (if using) into a big bowl, pick in the thyme leaves and finely grate in the lemon zest, then scrunch and mix together well.
3. Divide the mixture into 4 equal pieces. With damp hands, shape the meat around and along each skewer, pressing little indents into the meat as you go, for a nice texture.
4. Grill the kebabs on a barbecue for 8 to 10 minutes, or until golden and cooked through, then push to the cool side and warm your tortillas next to them for 30 seconds (you can cook everything on a griddle pan or under the grill, if you prefer).Transfer the tortillas to plates and top each with a little lettuce.

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