Hangi (new Zealand Lamb Kebabs)
Hangi is a traditional Maori method of cooking food using heated rocks buried in a pit oven. This recipe adapts the concept to create delicious New Zealand lamb kebabs with a unique smoky flavor.
Ingredients
- 1.5 lbs (700g) lamb leg, cut into chunks
- 2 onions, cut into wedges
- 3 large carrots, cut into chunks
- 2 sweet potatoes, cut into chunks
- 2 cups (480ml) chicken or vegetable broth
- 2 tbsp (30ml) olive oil
- Salt and pepper to taste
Instructions
- Prepare the lamb and vegetables, then thread them onto skewers, alternating between the different ingredients.
- Heat the broth in a large pot until simmering.
- Place the skewers on a rack in the pot, cover, and steam for 1.5 hours, adding more broth if needed.
- After steaming, remove the skewers and brush with olive oil. Season with salt and pepper.
- Grill the kebabs over medium heat for about 10 minutes, turning occasionally, until the lamb is cooked to your liking and the vegetables are tender.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Outdoor grill or stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 20g
Supplies
Skewers Rack for steaming Grill
Tools
Large pot Brush for oil
Serving suggestions
Serve the lamb kebabs with a side of couscous and a fresh green salad.
Tips & tricks
For an authentic touch, consider using manuka wood chips for smoking the kebabs on the grill.
Cost
$25