Lamb fillet kebabs
So simple to make, this is hardly a recipe. I think these are much nicer if they are given time to marinade, but you could cook them immediately if you were pushed for time.
I've used Tex-Mex mix as the spicy base for these, but any mix of spices would be fine. If using chili powder, just use a level teaspoon or they might be too hot.
Lamb fillet kebabs | |
---|---|
Servings: | Serves 2 |
Calories per serving: | 844 |
Ready in: | 6 hours, 20 minutes |
Prep. time: | 6 hours, 10 minutes |
Cook time: | 10 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 27th July 2014 |
Best recipe reviewAnd the best lamb fillet? 5/5 It comes from Russell' The Butchers, in Upwell. The best there is - I can even hear them in the mornings! Baaaa! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 lamb tenderloin fillet
- 2 tablespoons olive oil
- 2 tablespoons of lemon juice
- 2 teaspoons Tex-Mex mix or 1 scant teaspoon chili powder and a pinch of mixed herbs
- Pinch of salt
- Freshly ground black pepper
- 1 small red onion, halved
- 2 halved sweet peppers (different colours) - use the remains in your salad
to serve
- 180g Mixed salad
- 4 Pitta breads
Mise en place
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Lamb fillet kebabs, grilled
-
Lamb fillet kebabs, ready to grill
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Lamb fillet medallions, marinading
Method
- Chop the tenderloin fillets into about 16 medallions
- Place them in a Lock and Lock box together with the olive oil, lemon juice, Tex-Mex mix, salt and pepper
- Shake viperously for a minute
- Place in the fridge for 6 hours or so
- Make up the skewers using the marinaded lamb, onion and bell peppers
- Brush with a little extra olive oil and grill for about 10 minutes under a hot grill or barbecue.
- Turn once during cooking and brush with olive oil once more
- Rest for 5 minutes before serving
Serving suggestions
Serve with pitta breads and a mixed salad
See also
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