Thursday, May 11, 2006

RECIPE: Lamb Kebabs with the Three C’S

Lamb Kabobs

Lamb Leg Cubed

Lamb Marinating



LAMB KEBABS with the THREE C’S
Serves 4

2 tablespoons olive oil
2 tablespoons red wine
1 large garlic clove, minced
1 teaspoon ground cinnamon
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon salt
1 1/2 pounds lamb, cut into 1-inch pieces
1 large zucchini, sliced
1/2 red onion4 skewers

Prepare barbecue or preheat broiler. Mix first 7 ingredients in a bowl. Add lamb; toss to coat evenly. Let marinate for 6 or more hours. Slice the zucchini into 1/4 inch slices. Chop the onion into quarters. Once meat is done marinating, toss some of the marinade onto the zucchini and onions so they are lightly coated. Thread lamb, zucchini and onion pieces onto skewers, dividing equally about 5 pieces of meat per skewer. Grill or broil lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.

Remember it is BBQ Season and it is a perfect time to have a party!

Reluctant Housewife Recipes

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5 comments:

ejm said...

Photograph shmotograph! I, for one, would love to see the empenada recipe.

Not that there is anything wrong with the lamb kebab recipe! - except that I just can't seem to learn to like lamb. Hmm, I wonder if the recipe would work as well with cubed pork.

-Elizabeth

P.S. Thanks for dropping by my site, by the way.

Gabriella True said...

Elizabeth - 0oh the red chili syrup lady-

well I will write the empenada's up soonish. I actually don't think I have ever measured the ingredients out. I just do it by feel and taste.

I bet the kebabs would taste great with pork. You could switch the red wine for white wine. Then I would use a little less cumin but maybe up the coriander.

Macky said...

These look yummy, I will try out your recipe.

Anonymous said...

Nice colors. Keep up the good work. thnx!
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