Monday, May 18, 2009

Grilled Lamb Kebabs with Coriander and Cumin

1 1/2 tablespoons olive oil
2 teaspoons red wine vinegar
1 large garlic clove, minced
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 1/3 to 1 1/2 pounds lamb shoulder arm (round-bone) chops, trimmed boned, cut into 1-inch pieces
4 bamboo skewers, soaked in water 10 minutes

Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Let stand 5 minutes. Thread lamb on skewers, leaving 1/2-inch space between each piece.

Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve.








5 comments:

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Mixed Drink Recipes said...

These kabobs look great. Can you believe I've never tried lamb?

蒜泥白肉Lynn said...
This comment has been removed by a blog administrator.
Hannah - Cleaner said...

Looks great! Makes me hungry just looking at it.

Cindy said...

This is the sort of thing that my meat-loving husband will really like. I'm trying it out!