Moroccan-inspired lamb marinade
Ingredients (serving 1)
Protein & Carbohydrates
125 g Lamb Filet - cut in cubes
125 g Avocado
Herbs, Spices & others
Garlic (fresh, 2 cloves) - Chopped finely, add according to your taste
Coriander or Parsley (fresh) - Chopped finely, add according to your taste
Marjoram or Oregano or Zaatar (optional) - add according to your taste
Cumin - add according to your taste
Paprika (optional) - add according to your taste
Salt & Pepper - add according to your taste
And
1 Teaspoon Lemon Juice
1- 2 Teaspoon Lime Juice
Preparation Steps
1 In a medium bowl, whisk together Cumin, Paprika, 1 garlic clove, lemon juice and pepper. Add the lamb cubes. Let marinate in the fridge for 20 - 30 minutes. If you will use wood skewers, soak your skewers in water during this time.
You can also marinate the lamb cubes overnight in a Zip Bag in the fridge. The longer the better.
2 Place in Blender or Mixer, 1 garlic, coriander or parsley, avocado, lime juice, salt and pepper. Blend until smooth and creamy. Taste to season with additional salt if desired.
3 Light a grill or preheat a grill pan (no oil). Grill the lamb skewers over high heat, turning them occasionally, about 6 minutes for medium meat and 10 min for well done.
4 Suggested Serving please see picture
Enjoy with 1 slice Rye Bread
Tips
¨ The salsa verde can be covered and refrigerated overnight.
¨ The marinade is great on chicken breast as well as lamb
¨ Make bigger portion and freeze: To freeze your skewers , simply portion up the cubes of lamb and freeze in separate freezer bags. Don’t put skewers into bags as they might pierce the plastic and let in air , causing ‘freezer burn’. The skewers will freeze perfectly for up to 3 months. Defrost the meat thoroughly (overnight in fridge is best) before cooking.
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