Lamb Kebabs in Vodka Sauce

DF | GF

Your summer barbecue will be made perfect with these lamb kebabs in a Smirnoff Vodka sauce. Lamb lovers will especially enjoy this one!

Ingredients
Method

Ingredients

- 1.3 kg trimmed and cubed lamb loin (this can be replaced with pork loin)
- 450 ml pomegranate juice
- 225 g onions (chopped)
- 1 tbsp garlic (crushed)
- 3 onions (quartered)
- 3 red or yellow peppers (deseeded and quartered)
- 3 tomatoes (quartered)
- 4 tbsp rapeseed oil
- 60 ml Smirnoff

Method

1

Place the meat in a large re-sealable bag with the pomegranate juice, lemon zest, vodka and chopped onions, as well as salt and pepper.

2

Refrigerate overnight or for at least 6 hours

3

Remove the meat from the marinate and skewer the meat, alternating with the quartered onions, peppers and tomatoes.

4

Pre-heat the griddle pan, or grill until hot. Brush the kebabs with oil and cook, turning often.

5

Allow the meat to rest for 2-3 minutes before serving

6

Meanwhile, bring the reserved marinade to the boil in a medium saucepan and reduce by approximately 1/3 (about 15 mins), then strain the sauce and pour into a dipping bowl.

Comments & Ratings

More Smirnoff recipes

	1.3 kg trimmed and cubed	Lamb Loin (this can be replaced with pork loin)
	450 ml	Pomegranate Juice
	225 g	Onions (chopped)
	1 tbsp	Garlic (crushed)
	3	Onions (quartered)
	3	Red Or Yellow Peppers (deseeded and quartered)
	3	Tomatoes (quartered)
	4 tbsp	Rapeseed Oil
	60 ml	Smirnoff

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Lamb Kebabs in Vodka Sauce

Ingredients

Method

1

2

3

4

5

6

Comments & Ratings