A recipe that brings a flavour of Africa to barbecued lamb. This goes especially well with our Ablo recipe.
1kg of tender lamb meat
5 Garlic Cloves
1 branch of celery
1/2 bunch of Parsley
1 each of red, green and yellow peppers
150ml olive oil
Pepper Seasoning for meat (5 spices)
12 barbecue pins
- Wash all your vegetables well.
- Cut the meat into cubes of about 2 cm square for the skewers and put it in a salad bowl.
- Peel and coarsely chop 1 onion and the garlic and put in a blender together with the celery and the parsley. Blend to form a marinade paste.
- set aside one tablespoon of the marinade and add the rest to the bowl of meat and mix gently using a wooden spoon or by hand.
- Add the olive oil, seasoning for meat (Optional), a few pinches of salt as desired, and one to two pinches of pepper and continue to mix for 1 to 2 minutes.
- Cover the mixture and let stand in the fridge for at least 30 minutes.
Tip: You can start this preparation the day before and leave to rest in the fridge overnight for best results.
- Cut 1 onion and the peppers into squares of about 2cm which will be inserted between the pieces of meat on the pins.
- Prepare your barbecue and pins or preheat the oven to 350°F.
- In a bowl put 1 teaspoon of marinade and add 100 ml of oil. It is this mixture that will be used to season the skewers during cooking.
- Skewer your pieces of meat by inserting squares of onions, red peppers, green and yellow peppers between the pieces. Brush with the vegetables with marinade.
- Put the spits on the barbecue and cook for 15 to 20 minutes (depending on your preference), turning them every 5 minutes.
During cooking, with the help of a brush, deposit the oil + marinade mixture that we made earlier to hydrate your pins.
This recipe was contributed by Rotarian Charles Damassoh-Esin