Cookbook:Middle Eastern Lamb Kabobs

From Wikibooks, open books for an open world
Jump to navigation Jump to search

Cookbook | Ingredients | Recipes


  • 1 pound (450 g) leg of lamb (shank end), cut into 1 1/2 inch cubes
  • 1/2 tsp freshly ground cumin
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tbs cayenne pepper
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 Tbs smoked paprika
  • Soaked bamboo skewers
  • 4 cloves garlic, smashed and minced


  1. Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight.
  2. The next day, drain lamb; discard marinade. Thread 4 cubes onto 1 skewer. Repeat until all lamb has been skewered.
  3. Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare. Serve warm with couscous.


The vinegar will not turn the lamb into mush as it is not acidic enough to tenderize.