{"id":5522,"date":"2013-10-22T11:30:51","date_gmt":"2013-10-22T10:30:51","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=5522"},"modified":"2017-01-26T17:57:37","modified_gmt":"2017-01-26T16:57:37","slug":"lamb-kebabs","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/5522\/lamb-kebabs\/","title":{"rendered":"James Whelan Butchers: Lamb Kebabs"},"content":{"rendered":"<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/10\/Lamb-Kebabs.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-5523\" title=\"Lamb Kebabs\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/10\/Lamb-Kebabs.jpg\" alt=\"Lamb Kebabs\" width=\"225\" height=\"169\" \/><\/a><\/p>\n<p>Ask your butcher to bone the lamb and cut it into decent sized cubes for skewering.\u00a0 If you are using wooden skewers it is always a good idea to soak them in water before using as this will prevent them burning during cooking.<\/p>\n<p><strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/10\/Lamb-Kebabs.pdf\">Lamb Kebabs &#8211; Printer Friendly Download<\/a><\/strong><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1.5\u00a0 kg leg of lamb which has been boned<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Marinade<\/span><\/p>\n<ul>\n<li>1 onion sliced<\/li>\n<li>2 cloves garlic crushed<\/li>\n<li>Freshly ground black pepper<\/li>\n<li>Salt<\/li>\n<li>4 bay leaves, torn into pieces<\/li>\n<li>1 teaspoon dried majoram<\/li>\n<li>2 tablespoon olive oil<\/li>\n<li>\u00bd cup dry white wine<\/li>\n<\/ul>\n<h2>To Cook<\/h2>\n<p>Trim excess fat from lamb and cut into cubes if this hasn\u2019t already been done by your butcher.\u00a0 Put the meat in a bowl.\u00a0 In another dish combine the marinade ingredients and pour over the meat and mix through well.\u00a0 Stand overnight and when ready to grill, lift out the meat and thread onto skewers, with pieces separated by the bay leaves.<\/p>\n<p>Heat the grill to red hot and place the skewered lamb under the heat and grill for 15-20 minutes, turning often and brushing with the marinade.<\/p>\n<p>If using wooden skewers wet them before use.\u00a0 This prevents the wood from burning during grilling.<\/p>\n<p>We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0<strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/about-us\/newsletter\/\">Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ask your butcher to bone the lamb and cut it into decent sized cubes for skewering.\u00a0 If you are using wooden skewers it is always a good idea to soak them in water before using as this will prevent them burning during cooking. Lamb Kebabs &#8211; Printer Friendly Download Ingredients 1.5\u00a0 kg leg of lamb [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,5],"tags":[179,566,36,574,571,591,592,47],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"Ask your butcher to bone the lamb and cut it into decent sized cubes for skewering.\u00a0 If you are using wooden skewers it is always a good idea to soak them\" \/>\n<meta name=\"robots\" content=\"index, follow\" \/>\n<meta name=\"googlebot\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta name=\"bingbot\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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