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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 lamb neck 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
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 vigorously 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
Chef's notes
Made this a few times now, the best was a sous-vide version using chunks of lamb fillet marinated in 1 tsp Taste Sensation fajita seasoning and 1 tsp Taste Sensation harissa seasoning and a teaspoon of ghee . Sealed and cooked in a water bath at 60° C for one and a half hours. Left in the pouch until needed and then added to kebabs.
See also
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