It’s barbecue season! Exciting! Oh, wait… We don’t have a grill and we don’t have a car… No worries, kebabs can still be made with a regular oven, plus you don’t have to feed the mosquitoes :P. This is very easy to make as long as you are not afraid of getting your hands dirty. (Check out our new recipe for Oven-roasted lamb shoulder)
Chinese version: 烤羊肉串儿
- lamb stew or lamb kebab cubes: 400g/0.9 pound
- bell pepper:1/4
- ginger:1 slice
- oil: 2 tsb
- cooking wine: 1tsb
- barbecue seasoning mix: salt, pepper, chilli powder, cumin powder, cumin seed to taste OR your favourite barbecue sauce
- Cut the lamb, and onion into cubes. Add cooking wine and ginger to get rid of the lamb odour, add 1tsb of vegetable oil to keep the moisture of the lamb. Wait 10 min to 4 hours depending on your acceptance of the lamb odour.
- Slice the mushrooms and cut the bell peppers into cubes.
- Take a skewer that is oven-safe (no rubber/wood parts), and thread the pieces in any order that you like. Keep a little bit of space between cubes. Place the skewers over an oven pan that is lined with foil. Brush some oil onto the kebabs, then sprinkle the barbecue seasoning mix over the kebabs, or you can brush your favourite barbecue sauce on them.
- Put them in an oven that is preheated to 390F/200C for 8 minutes. Then take them out, set the oven to 430F/220C. Turn the kebabs. This might be hard to do but it does not have to be perfect. Then brush some more oil and add the barbecue seasoning again. Put them back to the oven for 3 minutes. The actual time and temperature may vary depending on your oven.
- If you are using bamboo skewers rather than these steel ones, you can soak the bamboo skewers in water over night so that they don’t burn in the oven.
- We got our skewers from Dollarama. I believe it was $1.5 or $2 for 8 skewers.
- The mushrooms here are soooo good!
- You can add some carrots or red bell pepper to make it more colourful.