Saturday, April 13, 2013

Lamb Kebabs

Lamb is one of our family's favorite meat. We do make a whole leg of lamb on occasion, or grill a butterflied leg of lamb too. This time, as the weather is getting a bit warmer, and we are starting to grill again, we made Lamb Kebabs.

Lamb Kebabs

Makes 16 kebabs

3 lbs boneless butterflied lamb shoulder, cut into 1-inch pieces

1 cup extra virgin olive oil
3 Tbsp ground ginger
3 Tbsp ground cumin
1 1/2 Tbs ground cinnamon
1 1/2 Tbsp Ras El Hanout (northern African mix of spices)

2 large red bell peppers, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces

16 bamboo skewers, soaked in water for at least one hour

In a bowl, mix the oil and the spices and mix well. Pour over the diced lamb and let marinate in the fridge for at least 8 hours or overnight.

Assemble the kebabs, alternating the meat with the peppers and the red onion.

Grill  and cook to medium rare, and serve with couscous.

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