Skewered Lamb Southwestern Style Recipe - Cooking Index
Skewered Lamb Southwestern Style Recipe - Cooking Index
Cubed lamb cooked over an open fire, on skewers, has been a universal favorite throughout the world for centuries. This dish should be done over hot coals, or on a very hot gas grill as close to the flame as you can get it.
Type: Lamb| 2 1/2 lbs | 1135g / 40oz | Boneless lamb - cut 1 1/2" cubes |
| Rice Pilaf - (see recipe) | ||
| Assorted vegetables - see * Note | ||
| Marinade | ||
| 3/4 cup | 177ml | Olive oil |
| 1 tablespoon | 15ml | Chili powder |
| 1 teaspoon | 5ml | Cumin |
| 1 teaspoon | 5ml | Paprika |
| 1 teaspoon | 5ml | Coriander |
| 1 teaspoon | 5ml | Granulated garlic |
| 1/2 teaspoon | 2.5ml | Cayenne |
| 2 tablespoons | 30ml | Fresh cilantro |
| 2 tablespoons | 30ml | Orange juice |
| 1 tablespoon | 15ml | Lime juice |
* Note: While there are no rules as to what vegetables to use, tomatoes, onions, mushrooms, peppers and various other fresh vegetables add color and texture.
Marinate the lamb for about an hour while the coals are getting ready or while you are preheating your gas grill or broiler.
When the fire is ready, thread the meat and vegetables (if you are using them) on skewers and cook for about 10 to 12 minutes, turning once.
Serve with seasoned pinto beans and Rice Pilaf.
This recipe yields 4 servings.
Source:
Barbecue Headquarters at http://www.bbqhq.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.