Lamb Kabobs
2007-05-06 Chris Shenton

We got beautiful, tender Lamb Loin from the Lebanese Butcher.
I wanted to use a spiced yoghurt marinade like I've done with chicken
but was concerned the acid would turn the tender lamb into mush.
Some recipes call for Shoulder as it has more fat to keep it moist,
we should try that next time.

30	ounces	Boned Lamb Loin
1		Shallot, chopped
5	clove	Garlic, chopped
2	tsp	Salt
1	tsp	Pepper Corns
1 1/2	cup	Olive Oil
1 	tbs	Pomegranite Syrup

Cut the Lamb into 1 1/2 inch cubes.
Whiz everything but the Lamb with an emersion Blender.
Marinate overnight.

Place on sword-like kabob skewers and
grill over a hot barbeque with wood, basting with oil.
Serve with yoghurt, sumac and Arabic bread painted with oil and grilled.

The best bits were charred but still pink on the inside;
direct heat worked well though oil basting caused flare ups. 

Irene claims it wasn't very Lamb-y, maybe next time try shoulder.