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| Home -> [Central American, Entrees, Lamb & Mutton, Meats, Mexican, North American, South American] -> [Lamb (skewered) with salsa Recipe] |
Lamb (skewered) with salsa
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Central American, Entrees, Lamb & Mutton, Meats, Mexican, North American, South American |
Rating: |
0 |
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Ingredients:
| 59 1/4
| oz | Lamb Fillet | | 2
| tbsp | Lemon juice | | 1
| tbsp | Honey | | 1
| tbsp | Olive oil | | 1
| | Clove of garlic |
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Procedures:
| 1 | Cut the meat into 1-inch slices, and put them in an unpunctured plastic bag. | | 2 | Prepare the marinade by heating for 20 seconds on high (100% power) in a microwave, or combining over heat on the stove the lemon juice, honey, oil and garlic, until the honey has melted. | | 3 | Stir well and cool to room temperature, then pour over the bagged meat and leave to stand while you make the salsa. | | 4 | Thread the marinated lamb onto the soaked skewers. | | 5 | Cook on a preheated barbecue or under a preheated grill, close to the heat, for a short time. | | 6 | The kebabs are ready when the outside is brown and the inside pink but not red. | | 7 | Serve two kebabs with an avocade half or with a sliced avocado and salsa, and slices of your favourite bread |
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