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Irish Lamb Kebabs: A Taste of Tradition with a Modern Twist

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Irish cuisine, known for its hearty and comforting dishes, also boasts a delicious array of grilled specialties, among which Irish Lamb Kebabs stand out as a savory delight. This recipe combines the rich flavors of tender lamb with a blend of herbs and spices, creating a dish that is perfect for grilling outdoors or preparing indoors under any weather conditions. Whether you’re hosting a summer barbecue or looking to add a touch of Irish flair to your dinner table, these kebabs are sure to impress.

Ingredients:

  • 1 lb (450g) lamb leg or shoulder, trimmed of excess fat and cut into 1-inch cubes
  • 1 red onion, cut into wedges
  • 1 green bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 8-10 cherry tomatoes
  • Wooden skewers, soaked in water for 30 minutes

Marinade:

  • 3 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Marinade:
    • In a small bowl, combine minced garlic, olive oil, lemon juice, chopped parsley, rosemary, thyme, cumin, smoked paprika, salt, and pepper. Mix well to combine.
  2. Marinate the Lamb:
    • Place the lamb cubes in a large bowl or resealable plastic bag. Pour the marinade over the lamb, making sure each piece is well coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
  3. Assemble the Kebabs:
    • Preheat your grill or broiler to medium-high heat.
    • Thread the marinated lamb cubes onto the soaked wooden skewers, alternating with pieces of red onion, green and yellow bell peppers, and cherry tomatoes.
  4. Grill the Kebabs:
    • Place the assembled kebabs on the preheated grill or under the broiler. Cook for about 10-12 minutes, turning occasionally, until the lamb is cooked to your desired doneness and the vegetables are tender and lightly charred.
  5. Serve:
    • Remove the kebabs from the grill and let them rest for a few minutes before serving. Garnish with additional fresh herbs if desired.
    • Serve the Irish Lamb Kebabs hot with a side of couscous, rice, or a fresh green salad. They also pair wonderfully with a mint yogurt sauce or a simple tzatziki for dipping.

Tips for Success:

  • Choosing the Lamb: Opt for lamb leg or shoulder, which are tender cuts suitable for grilling. Trim excess fat for a leaner dish.
  • Marinating Time: For maximum flavor, marinate the lamb for at least 2 hours, or overnight if possible.
  • Grilling: Ensure your grill is properly preheated to medium-high heat before cooking the kebabs to achieve a nice sear and juicy interior.
  • Vegetarian Option: Substitute the lamb with extra firm tofu or large chunks of portobello mushrooms for a vegetarian version of this dish.

Conclusion: Irish Lamb Kebabs offer a delightful twist on traditional Irish flavors, blending tender lamb with aromatic herbs and zesty marinade. Whether enjoyed as a main course at a summer gathering or a cozy dinner at home, these kebabs are a versatile and delicious addition to any menu. Embrace the warmth and flavors of Irish cuisine with this recipe, perfect for grilling enthusiasts and food lovers alike.

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Written by Robert Zelesky

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