Mark McCarthy, of the Newfoundland and Labrador tour company McCarthy’s Party, was our guest on One Chef One Critic and we spoke about travel and tourism. He’d just returned from a tourism conference in Switzerland and enthusiastically told us about the interest he’d witnessed in Newfoundland and Labrador adventure tourism. Our travelling friend Mark helped us make lamb kebabs.
Ingredients
- 1 cup (250 ml) fresh lime juice
- 1 cup (250 ml) canola oil
- ¾ tsp (3 ml) dried rosemary
- salt and pepper
- 2½ lb (1.1 kg) boned lamb leg, cut in 1-inch (2.5 cm) cubes
- 3 large onions, quartered and layers separated
- 1 large green pepper, cut in squares
- 1 large red pepper, cut in squares
- 1 cup (250 ml) rice
How to Make It
- Make marinade by mixing together lime juice, oil, rosemary, salt, and pepper in large bowl. Place meat cubes in marinade and cover with plastic wrap. Keep in refrigerator for several hours or overnight. Stir occasionally. Pat lamb cubes dry and thread onto long skewers, alternating with layers of onion and pepper. Cook rice according to package directions. Heat grill to medium high.
- Place skewers on grill and cook until browned on all sides, turning once. Brush lamb and vegetables with remaining marinade. When meat is cooked, discard marinade. Serve lamb and vegetables over cooked rice.
