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Moorish Lamb Kabobs
Ingredients
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2
teaspoons snipped fresh thyme
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1
teaspoon salt
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1
teaspoon ground cumin
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1
teaspoon hot pimenton (smoked sweet paprika) or paprika
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1/2
teaspoon black peppercorns
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1/4
teaspoon saffron threads
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1/4
cup olive oil
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1
bay leaf
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2
pounds boneless lamb shoulder, cut into 1-inch cubes
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2
tablespoons snipped fresh parsley
Directions
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.
From the Test Kitchen
- Tip *If using wooden skewers, soak them in water for at least 1 hour before grilling.
Nutrition Facts
(Moorish Lamb Kabobs)
- Servings Per Recipe 8,
- Calories 209,
- Protein (gm) 23,
- Fat, total (gm) 12,
- Cholesterol (mg) 72,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 1,
- Vitamin A (IU) 194,
- Vitamin 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 (DV %) 20,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
This was very delicious - it was raining and I had to cook in oven - 350 for about 15 minutes for medium rare - the flavor is great and all ingredients are readily available - will make again.
3/29/2010 07:29:15 AM Report Abuse