Lovely Lamb Kebabs (Kebobs)

This is one of those recipes thats is fast, tasty and in demand.

Prep Time 10

Cook Time 5

Marinade 12

Total Time 12 15

Servings People

To make the marinade, simply add the chopped onion, lemon zest and juice, salt, garlic, parsley and ground allspice to a blender and blitz until lovely and smooth.
1 tsp lemon zest, 3 tbsp lemon juice, 1 tbsp salt, 1 clove garlic, 1 medium onion, ¼ bunch parsley, ¾ tsp ground allspice
Pour the marinade into a sealable bag or airtight container and add the lamb pieces. Move the lamb around to make sure all of the lamb is covered in the marinade.
1/ 1/2 lbs lamb loin
Place in the fridge overnight ideally to marinade.
When ready to cook the kebabs/kebobs, remove from the fridge and skewer the lamb pieces. Do not push the cubes together but leave a little space in between. I leave the lamb, covered to reach room temperature as going from chilled to hot affects the texture of the lamb.
Turn on the grill and set to high.
Lightly brush the lamb with the oil and grill under a high heat for about 5 minutes, tuning regularly. The kebabs/kebobs will be medium rare after about 4-5 minutes and will be slightly charred and tasty.
2 tbsp oil