Post by Amani on Jun 16, 2010 18:01:43 GMT -5
Lamb, Tomato, and Mint Kebabs
from "Everyday Food" magazine, July/August 2009
Start and end kebabs with a sturdy ingredient such as meat to prevent food from slipping off.
Olive oil, for grates
1 pound boneless leg of lamb, trimmed of excess fat and cut into 1-inch pieces
2 teaspoons finely grated lemon zest, plus lemon wedges for serving
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Coarse salt and ground pepper
1 pint grape tomatoes
12 fresh mint leaves
1. Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.
2. Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.
Makes 4 servings.
from "Everyday Food" magazine, July/August 2009
Start and end kebabs with a sturdy ingredient such as meat to prevent food from slipping off.
Olive oil, for grates
1 pound boneless leg of lamb, trimmed of excess fat and cut into 1-inch pieces
2 teaspoons finely grated lemon zest, plus lemon wedges for serving
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Coarse salt and ground pepper
1 pint grape tomatoes
12 fresh mint leaves
1. Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.
2. Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.
Makes 4 servings.