Lamb is a versatile meat and this recipe to prepare lamb shoulder in a simple and tasty way.
What you need
Kebabs
350 g lamb shoulder, cut in 2 cm cubes
2 tablespoons olive oil
1-2 garlic cloves, crushed or minced
2 tablespoons parsley, chopped
salt and pepper
Herb Dip
125 g sour cream, crème fraîche, or fromage frais
3 tablespoons chives, finely chopped
1 tablespoon shallots, finely chopped
salt and pepper
How it is done
- Place the lamb in a bowl and pour over the oil and garlic. Add the parsley, season with salt and pepper, and mix well.
- Cover and leave to stand for 30 minutes at room temperature, or marinate for several hours in the fridge leaving it 30 minutes at room temperature before cooking.
- Mix all ingredients for the dip together and adjust the seasoning to taste.
- Thread each skewer with about 3 cubes of lamb.
- Grill under a pre-heated medium grill or on the barbecue for 12-16 minutes, turning occasionally.
- Serve the lamb kebabs together with the herb dip as an appetizer.
Notes
The longer the meat is marinated, the more aromatic it will be. If possible, marinate leave to marinate for several hours in the fridge. Mix from time to time and remove from the fridge 30 minutes before cooking.
If you are using wooden skewers, soak them in water for at least 20 minutes just before using them to prevent burning. If you are marinating the lamb the same day, soak them while the meat is standing in the oil and garlic.
Lamb tasty, easy and fun