Curry Lime Kabobs

Serve with a grated carrot salad, warm Naan and Raita (yogurt, cucumber and garlic dip) for a simple and unique dinner.

Use bamboo skewers for moist, medium rare results, as bamboo  does not heat up and cook the meat internally. 

Ingredients List:

  • 1 lb (500g) 1 inch (2.5 cm) cubed  SUNGOLD lamb sirloin or leg
  • 1 fresh lime, zested and juiced
  • 1 Tbsp (15 mL) Garam Masala, or mild Indian curry paste
  • 1 Tbsp (15 mL) canola oil
  • 8 soft figs, or dates, or apricots, chopped
  • 1 large red or yellow pepper, seeded and cut into 1 inch (2.5 cm) squares

Preparation & Directions:

  • In a blender or food processor blend lime zest, lime juice, masala, oil and chopped dried fruit until a smooth, soft paste.  If the fruit is very dry, a little water may be required.
  • Place meat in a large plastic bag with the paste, seal, and with your hands combine so that the paste covers the lamb cubes completely. 
  • Place in the refrigerator to marinate at least four hours, or overnight.
  • Thread the lamb evenly between 8 skewers, alternating squares of sweet pepper between the marinated lamb cubes.
  • Heat a grill pan, or BBQ grill to medium high. 
  • Cook until browned on all sides, about 8 minutes per skewer.
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Prep Time: 15 minutes

Total Time: 4 hours or overnight to marinate

Serves: 4