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- 2 teaspoons snipped fresh thyme
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon hot pimenton (smoked sweet paprika) or paprika
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon saffron threads
- 1/4 cup olive oil
- 1 bay leaf
- 2 pounds boneless lamb shoulder, cut into 1-inch cubes
- 2 tablespoons snipped fresh parsley
1. In a mortar and pestle, combine thyme, salt, cumin, pimenton, peppercorns, and saffron. Grind until combined. Stir in olive oil.
2. In a medium bowl, combine spice mixture, bay leaf, and lamb. Toss to coat. Cover and marinate in the refrigerator for 8 hours or overnight, stirring occasionally. Remove and discard bay leaf.
3. Thread the lamb cubes on eight long skewers.* For a charcoal grill, grill lamb on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes for medium doneness (160 degrees F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place lamb on grill rack over heat. Cover; grill as above.) To serve, sprinkle lamb with parsley. Makes 8 servings.
- *If using wooden skewers, soak them in water for at least 1 hour before grilling.
- Servings Per Recipe 8,
- cal. (kcal) 209,
- Fat, total (g) 12,
- chol. (mg) 72,
- sat. fat (g) 3,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- pro. (g) 23,
- vit. A (IU) 194,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 351,
- Potassium (mg) 265,
- calcium (mg) 20,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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