Friday, February 4, 2011
Cumin Lamb, Sweet Pepper & Onion Kebabs
While sorting through recipes which I had cut out of the LCBO Food and Drink magazine, I found this one.
This magazine is beautiful, the photography is amazing and the recipes are excellent.
4 4 4Servings Size
3/4 lb boneless lamb
1/2 cup lemon juice
4 tablespoons olive oil
4 tablespoons fresh ginger, finely minced
4 garlic cloves, finely minced
4 teaspoons cumin
4 teaspoons liquid honey
1 large yellow sweet pepper
1 small red onion
salt and pepper, to taste
Change Measurements: US
Prep Time: 4 hrs
Total Time: 4 1/4 hrs
1 Soak skewers (for 1 hour or more).
2 Cut lamb into bite size pieces. In a large bowl whisk 1/4 cup lemon juice, 2 tablespoons oil, 2 tablespoons ginger, 2 cloves minced garlic, 2 teaspoons cumin, 2 teaspoons honey. Add lamb, stir to coat, cover and chill 4 hours or overnight; stir once.
3 Oil grill and preheat BBQ to med-high. Slice pepper and onion into chunks and thread onto skewers with lamb (alternating ingredients). Sprinkle with salt & pepper.
4 In a small bowl, whisk leftover marinade ingredients and set aside for basting. Grill kebabs 7-10 minutes, turning occasionally.
5 Serve with pita, greek salad and tzatziki -- Yummmm!