Barbecued Lamb Kebabs

    Barbecued Lamb Kebabs


    6 people made this

    Succulent, juicy lamb, marinated in orange juice and liqueur and cooked slowly over charcoals. You can also add capsicums and onions to the kebabs. Start thsi the day before to allow for marinating.

    Serves: 8 

    • 1kg lean lamb meat, cubed
    • 100g coriander seeds
    • 1 litre bottle orange juice
    • 8 tablespoons orange liqueur, such as Cointreau
    • 1 green chilli, finely chopped
    • 6 oranges - peeled, sectioned and cut into bite-size pieces
    • 1 bunch fresh coriander, to garnish

    Preparation:1day  ›  Cook:30min  ›  Ready in:1day30min 

    1. Place lamb into a large nonmetallic bowl. Grind the coriander seeds with a mortar and pestle, and rub into the meat. Pour orange juice and orange liqueur over meat, and mix in the chilli and chopped orange. Cover, and refrigerate for 24 hours. Turn the meat over every few hours.
    2. Preheat barbecue to medium. 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 kebabs on the barbecue. Cook slowly until slightly charred, and cooked to your preference. Transfer kebabsto a warm dish, and cover for 5 minutes. Serve with the orange sauce, garnished with sprigs of fresh coriander.

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    Reviews (2)


    Altered ingredient amounts. Marcus, who ever you are, this was great! My Boyfriend wants me to make this every time we grill! The one thing I didn't really think went over well was the coriander seeds. 1+ cups of it is a little unreasonable, especially when looking at the spice rack in the baking isle of the grocery store... for a 3 oz bottle $4? Do the math. I think its a typo for the amount of coriander seeds. I reduced it to a few tablespoon fulls. But over all it tasted great and my parents and the whole family couldnt get enough of the stuff! Its not a quick prep, which reflects my rating of 2 stars, but the 24 hr time to let the spices and the juices soak into the meat gave a fantastic meal! - 29 Sep 2008


    I was really looking forward to a lovely dinner with my dad at the beach house this past weekend. I cooked these kebabs and 'Herbed Lamb Chops', also from this site. The chops were fantastic but these kebabs didn't turn out so well. First of all the recipe doesn't supply enough information as to what kind of meat it would be best to use. Anyway I did the best I could in buying lean lamb steaks, but despite being marinated for about 29 hours, once cooked became tough. Secondly despite an unusually long amount of boiling the sauce never became a "sticky fluid substance". It was still very watery and the ground coriander seeds just became lumps of wet spice in the sauce. I was quite disappointed with the result, my dad said that although they didn't look at all appetizing, the sauce was a mess and the meat was tough they were still good, but I don't know how much I believed him. I wonder if anyone else has some ideas of how to make this recipe work, because it sounded lovely when I originally read the recipe and I would love to try to make them taste and look as good as they sound. Thanks for any ideas, Sarah. - 29 Sep 2008

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