Smoky lamb kebabs with paprika aioli

A web-only recipe from Annabel Langbein's Christmas lunch in issue #46 of NZ Life & Leisure.

Words Annabel Langbein  Photos Manja Wachsmuth  Related topics , , ,

Smoky lamb kebabs with paprika aioli

400g lamb medallions or leg meat

Marinade:

1/2 cup plain yoghurt
2 cloves garlic, crushed
1 teaspoon fresh grated ginger
1/2 teaspoon ground cumin
1/2 teaspoon smoked sweet paprika
2 teaspoons lemon juice
salt and pepper
12 wooden skewers, soaked in water for half an hour before using to prevent burning

Chop lamb into 2cm cubes.
Mix all marinade ingredients together in a bowl. Add lamb and mix thoroughly to coat evenly. Leave to marinate for at least 1 hour, or covered in the fridge for up to 24 hours.
Thread 3 pieces of meat onto each soaked skewer. Heat a barbecue hotplate or heavy frypan with a little oil to medium-high and cook kebabs for about 2 minutes each side. Do not overcook lamb or overcrowd the pan.
Serve hot with paprika aioli.

Makes 12 skewers

Paprika aioli

Mix together 1 cup good-quality mayonnaise with 1/2 teaspoon smoked sweet paprika and 1 tablespoon very finely chopped coriander and/or spring onion.

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