Recipe courtesy of Graham Kerr

Lamb Kebabs

A Middle East concept
  • Level: Easy
  • Yield: 6 servings
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1 (3 1/2 pound) leg of lamb, trimmed of heavy fat, shank removed

3 thin slices ginger root

4 cloves garlic, roughly crushed

3 tablespoons soy sauce

1/2 cup finely sliced onion

1/2 lemon, juiced

3 tablespoons honey

Freshly ground salt, to taste

Freshly ground pepper, to taste

1 large ripe pineapple, cored, flesh cut into 1-inch pieces, with shell left whole and intact


  1. Cut lamb meat away from bone in 2 large pieces. Slice lengthwise into 1-inch strips and then cut into 1-inch cubes.
  2. Combine ginger, garlic, soy sauce, onion, lemon juice and honey. Season with salt and pepper. Place meat in marinade and rest overnight in the refrigerator.
  3. Preheat broiler. Divide lamb among 6 skewers. Lay on a rack and broil 5 minutes each side.
  4. Refill pineapple shell with pineapple flesh. To eat, stick end of each lamb skewer in a piece of pineapple.
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