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.

Hangi (new Zealand Lamb Kebabs)

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

  1. Prepare the lamb and vegetables, then thread them onto skewers, alternating between the different ingredients.
  2. Heat the broth in a large pot until simmering.
  3. Place the skewers on a rack in the pot, cover, and steam for 1.5 hours, adding more broth if needed.
  4. After steaming, remove the skewers and brush with olive oil. Season with salt and pepper.
  5. 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