It wouldn't go wrong to celebrate Australia Day with this lamb kebabs on the BBQ. One time I asked a visiting student from China who has spent a few days with the Australian family that what was the most memorable time she had in Australia. Her answer was the BBQ! The great thing of BBQ is that you throw in all sort of different things such as sausages, chops or prawns onto the BBQ and you talk and drink while cooking the food. The atmosphere is relaxing and food are cooked to your liking. And lamb, I would say it's the number one red meat that Aussie love!
Have a lovely Australia Day!
Lamb Kebabs
(make about 10)
500g trimmed lamb, cubed
mushroom, halves
onions, cubed
skewers
Marinade:
1 tablespoon paprika
1/2 teaspoon cumin seeds
2 teaspoons coriander seeds
2 tablespoons soy sauce
1/2 teaspoon garlic mince
cracked black pepper
Method:
Marinate the meat with the marinade for at least an hour. Spike each piece of meat alternatively with onion and mushroom (or capsicum). Pan fry it in the grill pan or on the BBQ, turing regularly till you get a nicely charred meat on the outside with juicy pink on the inside.
Source: adopted & modified rom the cookbook "jamie's kitchen" from Jamie Oliver.
