Lamb fillet kebabs

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Lamb fillet kebabs
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:Easy
Recipe author:Chef
First published:27th July 2014
Lamb fillet kebabs, grilled
Lamb fillet kebabs, ready to grill
Lamb fillet medallions, marinading

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

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to serve

Mise en place

Method

  1. Chop the tenderloin fillets into about 16 medallions
  2. Place them in a Lock and Lock box together with the olive oil, lemon juice, Tex-Mex mix, salt and pepper
  3. Shake viperously for a minute
  4. Place in the fridge for 6 hours or so
  5. Make up the skewers using the marinaded lamb, onion and bell peppers
  6. Brush with a little extra olive oil and grill for about 10 minutes under a hot grill or barbecue.
  7. Turn once during cooking and brush with olive oil once more
  8. Rest for 5 minutes before serving

Serving suggestions

Serve with pitta breads and a mixed salad

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