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2 portions


40 minutes


  • 300 g (2/3 c) Quebec lamb in cubes (leg)
  • 1/2 red onion, cut in cubes
  • 2 bell peppers, cut in cubes
  • 4 wood skewers 
  • 1/4 c (60 ml) sour cream
  • 2 oranges, zest, juice and segments
  • 1 tbs ginger, finely chopped
  • 1 tsp cumin seeds
  • 2 cloves of garlic, finely chopped
  • 1 head of Boston lettuce, sliced
  • 2 radishes, thinly sliced
  • 1 lemon, juice
  • 1 bunch cilantro 
  • Olive Oil


  1. Mix the lamb cubes with the sour cream, ginger, the orange zest and half of the juice, the cumin, garlic, a drizzle of oil, salt and pepper. Let marinate in the fridge for at least 30 minutes.
  2. Thread the lamb on the skewers alternating with the onion and the peppers.
  3. Heat a drizzle of oil in a pan or on the BBQ over medium high heat. Cook the skewers 3-5 minutes on each side or until the desired doneness.
  4. To make the lemon sauce, mix the lemon juice with the rest of the orange juice, a 1/4 cup of oil, 1 tbs of sour cream, the cilantro, salt and pepper.
  5. Mix the radishes with the lettuce, orange segments and the lemon sauce.

A recipe by Gabrielle Pellerin.

Chef’s Tip

Serve the skewers with the salad.