Lamb And Pepper Kebabs Recipe - Cooking Index
Lamb And Pepper Kebabs Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Trimmed boneless leg of lamb - cut 1 1/4" cubes |
| 1 1/4 cups | 296ml | Herb-Garlic Marinade - (see recipe) |
| 4 cups | 948ml | Red bell peppers - (to 5) - cut into 2" (large) |
| By 1 1/2" pieces | ||
| 8 | Rosemary-branch skewers - (10" long) |
In a large heavy-duty plastic sealable bag combine lamb and 3/4 cup of the marinade and seal bag, pressing out excess air. Marinate lamb, chilled, for at least 4 hours and up to 8.
Blanch the bell peppers in a large saucepan of boiling water 30 seconds. Drain peppers in a colander and, while still hot, in a bowl stir together with 1/4 cup of the marinade marinade. Marinate peppers, covered and chilled, for at least 4 hours and up to 8.
Prepare grill. Soak skewers in warm water 30 minutes.
Drain lamb, discarding marinade. In a sieve set over a bowl drain peppers and reserved bell pepper marinade for basting. Thread 4 pepper pieces and 4 lamb pieces, alternating pepper with lamb, onto each skewer. Kebabs may be assembled 1 hour ahead and chilled, covered.
Cover ends of skewers with aluminum foil so they don't burn.
Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, about 12 minutes total for medium-rare meat. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 4 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.
This recipe yields 8 servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B60) - from the TV FOOD NETWORK
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