This summer is the perfect time to get creative on the braai so why not play around with your favourite beer and come up with some new recipes for you and your friends to enjoy? This delicious recipe for Windhoek Lager infused lamb kebabs with rosemary and garlic by Chef Peter Ayub from Sense of Taste should inspire you to get started. Keep reading for the full recipe as well some tips and tricks from Chef Peter Ayub.

Ingredients

Makes 12 to 14 kebabs

1 ½ deboned leg of free range or organic lamb cut into nicely sized chunks
½ bottle of Windhoek larger (the other ½ is for you to enjoy)
1 medium sized lemon – juiced and roughly chop the lemon
3 tablespoons of good quality extra-virgin olive oil
A big handful of fresh rosemary finely chopped
2 tablespoons of honey
12 x cloves of garlic finely chopped
3 x large green peppers cleaned and cut into wedges
3 x large red onions cleaned and cut into wedges
Salt and pepper for seasoning
½ teaspoon of corn flour dissolved in a tiny bit of cold water

To serve with the lamb kebabs:

2 cups double cream plain yoghurt seasoned nicely with salt and pepper, 1 fresh red chilli and 1 tablespoon of fresh parsley – both finely chopped
Pita Bread or Roti Bread
Side salad of chopped tomato & cucumber- season nicely with salt and pepper and tossed with a generous glug of good quality extra virgin olive oil

Method:

1. Combine the chopped lemon, lemon juice, Windhoek Lager, garlic, rosemary, honey, olive oil
2. Season the liquid mixture with salt and pepper
3. Place your chunks of lamb into dish – the dish must large enough that the chunks of lamb are all in one layer
4. Season the lamb chunks
5. Pour the liquid mixture over the lamb chunks and turn the chunks so that all the meat is well coated
6. Cover with Cling Wrap and leave to marinate for 2 hour to 3 hours – give the meat a turn every hour.
7. Keep the dish with the lamb chunks in a cool place in your kitchen
8. Now it is time to make the kebabs – either on metal or wooden skewers
9. Thread the lamb alternating with red onion & green pepper
10. The remaining marinade – place in a saucepan and heat up – once it has simmered, add the dissolved corn flour and stir until you get a sauce-like consistency. Put the lid on and keep warm for when you serve the kebabs
11. Get your fire going and once you have reached the “coal stage” place the kebabs onto the griddle and braai for about 5 min until you have reached a good colour on your meat – turn kebabs and cook for a further 5 min or so – so that the kebabs are nicely charred.
12. Allow kebabs to rest for 5 min before serving
13. Serve your lamb kebabs with yoghurt, a side salad, Pita or Roti Bread and the warm sauce

Chef’s Tip: If you are using wooden skewers remember to soak the skewers in water for at least 20 min – this prevents the skewers from burning when you braai your Lamb kebabs