Lamb Kebabs with Peanuts
Print Category Lamb kebabs Thematic BBQ Less than 30 minutes Source Métro Evaluation
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ingredient
- 3½ oz. (100 g) salted peanuts
- 2 tsp. (10 mL) chilli powder
- Pinch ground white pepper
- Pinch ground nutmeg
- Pinch ground cloves
- ½ tsp. (2.5 mL) chopped, fresh ginger
- ½ tsp. (2.5 mL) sea salt
- 1 lb. 12 oz. (800 g) boneless leg of lamb, cut into 1 in. (2.5 cm) cubes
- 2 eggs, beaten*
Preparation
- Preheat the barbecue to medium. Coarsely grind the peanuts.
- Add the chilli, pepper, nutmeg, cloves, ginger and sea salt. Mix well. Set aside equal quantities in two bowls. Thread the lamb cubes on wood skewers.
- Baste the meat with the beaten eggs and roll the skewers in one of the peanut mixes. Cook on the barbecue, turning often until the desired doneness. Serve the kebabs sprinkled with the other peanut mix.
Cook commentary
4 Servings
Suggestion: To prevent cross-contamination, don't reuse the peanut mix that the raw kebabs were rolled with.
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