Lamb Coffee Kebab

Who said coffee was bad for you? As a great believe in everything in moderation, do please try out this deliciously tender lamb kebab, tenderised overnight (or several hours) in expresso coffee and of course other goodies. Fabulous grilled or even better on the barbecue.

30 mins + overnight

12-15 mins

BBQ or hot grill

Ingredients

750kg boneless lamb

- cut into chunks
Marinade
2 large cloves garlic

- crushed
1 lemon

- juice only
1/2 cup double strength black coffee
1 ½ tsp dried Rosemary
2 tbsp Olive oil
2 tbsp balsamic vinegar
Coarsely ground black pepper
Vegetables and fruit for skewers
Yellow and Red cherry tomatoes

- whole
Fresh pineapple

- cut into wedges
Red onion

- cut into small chunks
Garnish
Fresh parsley

Instructions

Make marinade and prepare lamb:
01 In a mixing bowl place the garlic, black pepper, lemon juice, olive oil, coffee, rosemary and balsamic vinegar. Whisk well. Toss the lamb chunks in the marinade. Cover the bowl and allow the meat to marinate for several hours or overnight in the fridge.
02 Remove the lamb from the marinade and set the liquid aside for basting.
Cook:
03 Assemble the kebabs – alternate the lamb, pineapple, cherry tomatoes and onion wedges on skewers.
04 Either barbecue or grill the lamb for 12-15 minutes, basting with the reserved marinade and turning frequently.
05 Serve garnished with extra fresh parsley.

Notes

If using wooden skewers remember to pre-soak well in water to prevent burning. Metal skewers just need to be lightly oiled. Lamb is best when left over night in then marinade however, it is possible to leave for a minimum of 4 hours and then eat but of course, the longer the lamb sits in the special flavours of coffee and garlic the better!