Lamb Kebab with Spicy Tamarid Guava Glaze

admin, May 23, 2011

The Lamb

2 lb boneless lamb cut in 11/2″ cubes
1 tbsp Island Spiced BBQ Rub
3 tbsp Island Spiced Jerk Rub
1 tbsp minced garlic
juice of 1 lime
2 tbsp olive oil
2 tbsp chopped fresh thyme
Serves 6

Method:  Mix all ingredients together and marinate 30 minutes, for maximun flavour marinate 24hrs. Soak 12 medium bamboo skewes in water for about 10 minutes. Skewer lamb and grill over high heat brushing on glaze when lamb is half way done.

Spicy Guava Tamarid Glaze

1 small onion minced
1 tbsp minced garlic
1 tbsp ginger minced
1 tbsp olive oil
3 tbsp tamarid concentraate
4 oz guava paste
1 cup brown sugar
1 cup water
1 tbsp Island Spiced Pineapple Ginger Sauce
2 tbsp Island Spiced Mango Pepper Sauce
salt to taste

Method: Saute onion, garlic and ginger in oil briefly then add remaining ingredients expect the hot sauces. Mixing continuosly until guava paste in melted.  Add hot sauces and simmer 10 to 15 minutes on low heat.

** This sweet, tangy and sour sauce makes an excellent glaze for game meats, chicken and as a dipping sauce.

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