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.

Ingredients:Serves: 4,


Yield:

4 4 4Servings Size

kebabs

Update



kebabs

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
Metric



Directions:

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!

No comments:

Post a Comment

This blog does not allow anonymous comments.