Friday, January 8, 2016

Spicy Lamb Kebab

This Lamb Shish Kebab is a little spicy in a middle eastern sort of way and is best served with a refreshing cucumber yogurt sauce (Greek Tzatziki).  This recipe comes by way of Nancy Mintz but was originally discovered in a local newspaper.  Enjoy!


Spicy Lamb Shish Kebab
(Makes 4 Kebabs)
Kebabs:
24 cubes lean lamb (approx. 2¼ lbs)  For the most tender meat, use the loin or trim the cubes out of rib chops.  For a more economical option, ask your butcher for the shank end of a boneless leg.
2 med onions, cut in chunks 2 green pepper, cut in chunks 2 tomatoes, cut in chunks
Marinade:
1 tsp garlic, finely chopped 2 tsp ginger, finely chopped 2 Tbsp lemon juice
¼ cup peanut or vegetable oil ½ tsp tumeric ½ tsp ground coriander
½ tsp ground cumin ⅛ tsp or less cayenne 2 Tbsp grated onion
Directions:
Mix all marinade ingredients in a large bowl.  Add lamb cubes and marinate for at least 1 hour.  Preheat broiler or light your barbecue grill.  Divide the meat and vegetables into 4 equal parts and skewer the pieces on 4 skewers.  Place the finished skewers 4 to 6 inches from the flame.  Grill, turning to cook evenly for approximately 10 minutes (or until done).