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Home > Recipes > Lamb kebabs marinated in onion juice and cumin

Lamb kebabs marinated in onion juice and cumin
( SERVES 6 )

Lois Daish

Publication: Listener

Listener

Ratings: 5.0 / 5 FROM 1

Lamb kebabs marinated in onion juice and cumin

5.0 / 5 FROM 1

Ingredients

2 tsp Salt
1 kg Lamb, cut from the shoulder or leg, cubed
2 Red onions, or brown onions
2 tsp Ground cumin
1 Black pepper, to season

Directions

  1. Trim any fat and sinew off the lamb and place in a glass or stainless-steel bowl.
  2. Roughly dice the onions and put into a processor. Pulse until finely chopped. Remove the processor bowl from its stand, then remove the blade. Sprinkle salt over the onion, stir and leave for 20 minutes until the onion weeps.
  3. Tip the onion and juice into a sieve placed over the lamb. Press down on the onion to extract as much juice as possible. Discard the residue.
  4. Add the cumin and pepper to the lamb, mix well and refrigerate for 1-2 hours before threading onto skewers. Grill on a very hot barbecue until browned on the outside and still pink within.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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