Lamb Kebabs Recipe - Cooking Index
Lamb Kebabs Recipe - Cooking Index
| 1/4 cup | 59ml | Olive oil |
| 1/4 cup | 59ml | Fresh lemon juice |
| 1 cup | 93g / 3.3oz | Garlic clove - minced (small) |
| 1 | Scallion - finely sliced | |
| 1/4 teaspoon | 1.3ml | Ground coriander |
| Salt - to taste | ||
| Cayenne pepper - to taste | ||
| 1 1/2 lbs | 681g / 24oz | Boneless leg of lamb - cut into 1" cubes |
| 1 | Fruity Couscous - see * Note |
* Note: See the "Fruity Couscous" recipe which is included in this collection.
Combine the olive oil, lemon juice, garlic, scallion, and coriander in a mixing bowl and season to taste with 1/2 teaspoon of salt or more; season with cayenne pepper if you wish. Add the lamb and marinate for as long as possible (up to 3 hours at room temperature or 6 hours in the refrigerator); turn the meat in the marinade every now and then. Soak bamboo skewers in water while this marinates.
Position the broiler pan 4 to 5 inches away from the heat source and preheat the broiler. Thread lamb cubes on skewers. Broil kebabs for 6 to 7 minutes a side or until lamb is cooked through. Top the Fruity Couscous with kebabs and yogurt.
This recipe yields 4 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6750 broadcast 12-09-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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