Cookbook:Middle Eastern Lamb Kabobs
Appearance
Middle Eastern Lamb Kabobs | |
---|---|
Category | Lamb recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- ½ tsp freshly-ground cumin
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 tbsp cayenne pepper
- 1 tsp salt
- 1 tsp freshly-ground black pepper
- 1 Tbsp smoked paprika
- 4 cloves garlic, smashed and minced
- 1 pound (450 g) leg of lamb (shank end), cut into 1½ inch cubes
Special equipment
[edit | edit source]- Soaked bamboo skewers
Procedure
[edit | edit source]- Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight to marinate.
- The next day, drain lamb and discard marinade.
- Thread 4 lamb cubes onto one skewer. Repeat until all lamb has been skewered.
- Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare.
- Serve warm with couscous.
Notes, tips, and variations
[edit | edit source]- The vinegar will not turn the lamb into mush as it is not acidic enough to tenderize.