Lamb Kebabs

Print Print on one page

Bone 1 large leg of spring lamb (or have the butcher do it – not as messy). Cut into 1-inch cubes.

In an large bowl combine

• 4 garlic cloves, crushed
• 1 ½ teaspoon salt
• ½ teaspoon each ground ginger, ground allspice, ground cloves & pepper
• Crushed bay leaf

Stir in lamb cubes until well coated, then add 1-cup sour cream. Combine mixture thoroughly. Cover tightly for 3 days. Skewer with or without vegetables. Cook (I usually barbecue them)

(Gourmet, April 1970)