BBQ Lamb Kabobs

evelyn/athens's Note:

Found at australianfood.com. Ideally, marinate the meat for at least 2 hours before grilling.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 500 g loin lamb
• 4 garlic cloves , crushed
• ¼ cup lemon juice
• ¼ cup olive oil
• 1 teaspoon paprika
• 1 teaspoon cinnamon
• 1 teaspoon sea salt
• 4 wooden skewers , soaked in water for 30 minutes
• 1 bulb of garlic , peeled
• ¼ cup good quality olive oil
• 2 tablespoons lemon juice
• 1 teaspoon sea salt

Directions:

1. Cut the lamb into bite-size pieces and trim fat off if necessary.
2. In a large non-reactive bowl, mix the olive oil, crushed garlic, lemon juice, paprika and cinnamon. Mix well and then add the lamb pieces. Coat the meat thoroughly and then cover and refrigerate for at least two hours or even overnight.
3. For the garlic sauce: Peel the garlic and place in a blender. Add the lemon juice and start to blend. You may from time to time have stop and push the garlic down with a spoon if it sticks to the side. Add the salt. Continue to blend. Add the olive oil in a slow stream while continuing to blend.The sauce should have the consistency of mayonnaise. Refrigerate until you need it.
4. Once you're ready to cook the lamb, heat up the barbecue and skewer the lamb pieces, distributing the pieces evenly amongst the 4 skewers.
5. Barbecue the lamb until desired doneness.
6. Serve with garlic sauce, salad, fresh bread or pita bread (make a wrap!) or even a pilau rice.