Kiwi-Infused Grilled Lamb Kabobs
Experience a burst of flavor with these Kiwi-Infused Grilled Lamb Kabobs. The unique combination of tender leg of lamb marinated in fresh kiwi, garlic, and soy sauce provides a delicious kick while the kiwi works wonders to naturally tenderize the meat. Inspired by New Zealand’s culinary traditions, this dish brings a tropical twist to your barbecue gatherings. Perfect for outdoor grilling, these kabobs are sure to impress family and friends with their juicy, flavorful bites and attractive presentation.
N/A
Servings
240
Calories
9
Ingredients
Ingredients
Leg of lamb
600-700 g (cubed)
Kiwi fruit
1 (mashed)
Garlic cloves
2 (crushed)
Dark soy sauce
2 tablespoons
Dry sherry
2 tablespoons
Olive oil
1 tablespoon
Sugar
1/2 teaspoon
Salt
to taste
Pepper
to taste
Instructions
1
Begin by preparing the marinade: Halve the kiwi fruit and use a fork to scoop out the flesh into a small bowl, mashing it until smooth.
2
In a large ziptop bag, combine the mashed kiwi with crushed garlic, dark soy sauce, dry sherry, olive oil, sugar, salt, and pepper. Mix well to integrate the ingredients.
3
Add the cubed leg of lamb to the marinade, ensuring all pieces are well-coated. Seal the bag and let it marinate at room temperature for 20 minutes to 1 hour. Be cautious not to exceed an hour to avoid over-tenderizing the meat.
4
Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
5
Once marinated, drain the lamb and thread the cubes onto the soaked skewers.
6
Preheat your grill to high heat. Place the skewers on the grill, cooking for 5-7 minutes. Turn them occasionally to ensure even browning and avoid overcooking. Once done, the lamb should be grilled to a juicy medium-rare.
Nutrition Information
14 g
Fat
4 g
Carbs
24 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Kiwi-Infused Grilled Lamb Kabobs?
They are tender skewers made from leg of lamb marinated in a mixture of fresh kiwi, garlic, and dark soy sauce, then grilled to perfection.
What is the purpose of using kiwi in the marinade?
Kiwi contains natural enzymes that act as a tenderizer, helping to break down the lamb fibers for a juicier result.
What cut of lamb is recommended for this recipe?
The recipe calls for 600-700 grams of leg of lamb, cubed for the kabobs.
How long should the lamb be marinated?
The lamb should marinate for at least 20 minutes but no longer than one hour at room temperature.
What happens if I marinate the lamb for more than an hour?
Exceeding an hour can lead to over-tenderizing the meat, which may result in an unappealing, mushy texture.
What ingredients are used in the marinade?
The marinade consists of mashed kiwi, crushed garlic, dark soy sauce, dry sherry, olive oil, sugar, salt, and pepper.
How should I prepare the kiwi fruit for the recipe?
Halve the kiwi and scoop out the flesh into a bowl, then mash it with a fork until it is smooth.
Do I need to soak wooden skewers?
Yes, wooden skewers should be soaked in water for at least 30 minutes to prevent them from burning on the grill.
What is the recommended grill temperature?
The grill should be preheated to high heat for cooking these lamb kabobs.
How long does the lamb take to cook on the grill?
The skewers should be cooked for approximately 5 to 7 minutes on the grill.
How should the lamb be cooked?
The lamb should be grilled until it reaches a juicy medium-rare state, turning the skewers occasionally for even browning.
Can I use light soy sauce instead of dark soy sauce?
You can use light soy sauce, but dark soy sauce is preferred for its deeper color and richer flavor profile.
What can I substitute for dry sherry?
If you do not have dry sherry, you can try using dry white wine or a splash of rice vinegar with a pinch of sugar.
What are the calorie counts for this dish?
Each serving contains approximately 240 calories.
How much protein is in one serving of these lamb kabobs?
There are 24 grams of protein per serving.
What is the fat content per serving?
Each serving contains 14 grams of fat.
How many carbohydrates are in this recipe?
The recipe contains 4 grams of carbohydrates per serving.
Is sugar necessary in the marinade?
The recipe uses 1/2 teaspoon of sugar to help balance the flavors and assist with caramelization on the grill.
How should the garlic be prepared?
The two cloves of garlic should be crushed before being added to the marinade.
How much olive oil is required?
The recipe uses 1 tablespoon of olive oil in the marinade.
How many total ingredients are needed for this recipe?
There are 9 ingredients: leg of lamb, kiwi, garlic, dark soy sauce, dry sherry, olive oil, sugar, salt, and pepper.
What is the culinary inspiration for this dish?
This dish is inspired by New Zealand's culinary traditions, featuring their well-known lamb and kiwi fruit.
Can I use metal skewers instead of wooden ones?
Yes, metal skewers can be used and they do not require soaking like wooden skewers do.
How much lamb is used in the recipe?
The recipe uses between 600 and 700 grams of lamb.
Is this lamb recipe spicy?
No, this recipe is savory and flavorful without being spicy, though you can add chili flakes if you prefer heat.
What is the first step in the preparation process?
The first step is preparing the marinade by mashing the kiwi flesh until smooth.
Should the lamb be marinated in the refrigerator or at room temperature?
The recipe suggests marinating at room temperature for the short duration of 20 to 60 minutes.
How often should I turn the skewers while grilling?
Turn them occasionally throughout the 5-7 minute cooking time to ensure even browning and prevent burning.
Can I use kiwi juice instead of fresh fruit?
Fresh mashed kiwi is recommended because it contains the active enzymes needed for tenderizing.
What is the best way to mash the kiwi?
Scoop the flesh into a small bowl and use a fork to mash it into a smooth paste.