Ingredients
1kg lean lamb meat, cubed
100g coriander seeds
1L bottle orange juice
8 tablespoons orange liqueur
1 green chilli, minced
6 oranges - peeled, sectioned and cut into bite-size pieces
1 bunch fresh coriander, to garnish
Preparation
1. Place lamb into a large nonmetallic bowl. Grind the coriander seeds iwith a mortar and pestle, and rub into the meat. Pour orange juice and orange liqueur over meat, and mix in minced chilli pepper and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every few hours.
2. Preheat barbecue for medium heat. Remove the lamb and orange pieces from marinade, and transfer marinade to a small saucepan. Set marinade aside. Thread the cubes of lamb on skewers, alternating with pieces of orange, and starting and finishing with a piece of orange.
3. Place saucepan with marinade on the barbecue, and bring to a boil. Continue boiling until reduced to a sticky but fluid sauce.
4. Once the marinade has come to the boil, place the skewers on the barbecue. Cook slowly until slightly charred, and cooked to your preference. Transfer skewers to a warm dish, and cover for 5 minutes. Serve with the orange sauce, garnished with sprigs of fresh coriander.
Food hygeine tips:
Trim the lamb fully before cooking to eliminate smoke and fire flare-ups.
Check the charcoal temperature by holding the palm of your hand around 4 inches above the hot coals. Coals are moderate in temperature if your hand can be comfortably held over the heated coals for 4 seconds.
Grill the lamb 4 inches from moderate coals, uncovered, to the desired doneness following approximate times on the chart.
1kg lean lamb meat, cubed
100g coriander seeds
1L bottle orange juice
8 tablespoons orange liqueur
1 green chilli, minced
6 oranges - peeled, sectioned and cut into bite-size pieces
1 bunch fresh coriander, to garnish
Preparation
1. Place lamb into a large nonmetallic bowl. Grind the coriander seeds iwith a mortar and pestle, and rub into the meat. Pour orange juice and orange liqueur over meat, and mix in minced chilli pepper and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every few hours.
2. Preheat barbecue for medium heat. Remove the lamb and orange pieces from marinade, and transfer marinade to a small saucepan. Set marinade aside. Thread the cubes of lamb on skewers, alternating with pieces of orange, and starting and finishing with a piece of orange.
3. Place saucepan with marinade on the barbecue, and bring to a boil. Continue boiling until reduced to a sticky but fluid sauce.
4. Once the marinade has come to the boil, place the skewers on the barbecue. Cook slowly until slightly charred, and cooked to your preference. Transfer skewers to a warm dish, and cover for 5 minutes. Serve with the orange sauce, garnished with sprigs of fresh coriander.
Food hygeine tips:
Trim the lamb fully before cooking to eliminate smoke and fire flare-ups.
Check the charcoal temperature by holding the palm of your hand around 4 inches above the hot coals. Coals are moderate in temperature if your hand can be comfortably held over the heated coals for 4 seconds.
Grill the lamb 4 inches from moderate coals, uncovered, to the desired doneness following approximate times on the chart.
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