Fokhagymás-zöldfűszeres bárány nyársak

Lamb Kebabs with Garlic and Herbs

Serves 4-6

Ingredients

600g boneless lamb (fillet, leg steaks, loin) trimmed and cut into 2cm cubes
24 button mushrooms
1 onion, peeled and cut into 2cm pieces
1 each red, green and yellow bell pepper (capsicum in New Zealand), seeded and cut into 2cm pieces

Marinade

3 garlic cloves, peeled and crushed
3 tablespoon fresh parsley, chopped
1 tablespoon rosemary, fresh or dried
1 tablespoon chives, chopped (or 2 teaspoon dried)
2-3 tablespoon fresh mint, chopped (or 2 teaspoon dried)
Salt and pepper to taste
1 tablespoon white vinegar
1 tablespoon oil 

1. Tightly thread alternative pieces of lamb, mushroom, onion and capsicum onto skewers (flat-bladed metal ones are best, or if using bamboo, soak in water for an hour prior to use). Place the kebabs in a single layer in a flat tray.

2. Combine the marinade ingredients and brush over the kebabs. Turn to coat and leave, covered in a cool place, for 2-3 hours.

3. Lightly brush the kebabs with a little extra oil, and BBQ or grill for 8-10 minutes, turning gently to retain the herb coating. Serve on rice with your favourite sauce.

source: www.recipes.co.nz

boneless lamb – kicsontozott bárányhús
fillet – filé
leg steaks – comb
loin – báránykaraj
button mushrooms – csiperkegomba, amely még nem nyílt ki
bell pepper – kaliforniai paprika
seeded – kimagozott
marinade – pác
garlic clove – fokhagyma cikk, gerezd
crushed – zúzott
parsley – petrezselyem
chive – snidling
mint – menta
to taste – ízlés szerint
vinegar – ecet
tightly – szorosan
to thread – felfűzni, felhúzni
alternative – váltakozó
skewer – nyárs
flat-bladed – lapos pengéjű
to soak – áztatni
single layer – egy rétegben
tray – tálca
to combine – összekeverni
to brush – megkenni ecsettel
turn to coat – beleforgatni, hogy bevonja
gently – óvatosan
to retain – rajta maradni
herb coating – fűszerbevonat
 

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