How to Cook Assorted Kebabs with Lime, Chili and Cilantro Mayo

Makes: 10-12

Preparation time: 2 hours

Cooking time: 30 mins

Ingredients needed to make Assorted Kebabs with Lime, Chili and Cilantro Mayo:

For the marinade:

• 4 tbsp malt vinegar
• 6 fl oz pineapple sauce
• 4 oz molasses
• Salt and freshly ground black pepper

For the kababs:

• 1 lb lamb neck fillets, fat trimmed off and chopped into 1 ¼’’ thick chunks
• 1 fresh pineapple, skinned, cored and chopped
• 2 large green peppers, seeded and chopped into 1 1/4’’ thick chunks
• 2 large red peppers, seeded and chopped into 1 1/4’’ thick chunks
• 3 large bananas, peeled and chopped
• 2 red onions, peeled and cut into semi-thick wedges
• Groundnut oil, as required

For the mayo:

• 2 egg yolks
• 1 large garlic clove, crushed
• Juice of a lemon
• 1 red chili, seeded and shredded
• 9 oz light olive oil
• Handful of cilantro leaves, finely chopped
• Salt and freshly ground black pepper to taste
• 1 tsp Dijon mustard

Cooking instructions for Assorted Kebabs with Lime, Chili and Cilantro Mayo:

• Whisk the vinegar and pineapple juice together, along with the seasonings and stir in the molasses until it dissolves.
• Place the meat chunks into an ovenproof baking dish and drizzle half of the above marinade over them.
• Toss well to mix, cover with a plastic wrap and set aside in the fridge to marinate for 1-4 hours to marinate.
• To make the mayo, whisk the egg yolks together, along with the garlic, mustard and half of the lemon juice.
• Add a dash of seasonings and stir them all together into a smooth mixture.
• Drizzle oil in a steady stream while you continue to beat the mayo with the other hand, until all of the oil is incorporated into it and the mayo chickens.
• Sprinkle the shredded chili and some of their seeds, rest of the lemon juice and the cilantro into it and stir them until they are uniformly distributed throughout the mixture; leave it in the fridge to chill.
• Immerse 12 wooden skewers in a bowl of cold water for half an hour and shake off any extra water adhering to it.
• Insert the peppers, pineapples, onions, marinated meat and bananas alternately into the skewers, leaving a couple of inches free.
• Paint the veggies, fruits and meat with oil and set aside.
• Heat a pan over high flame and place the kebabs, in batches.
• Fry the kebabs for about 10 minutes, brushing them with residual marinade at intervals and flipping them over several times.
• Serve hot kebabs with the mayo by their side.

Image credit: Wikimedia Commons