Moorish Lamb Kabobs

Saffron and lamb, mainstays of Spanish cooking, go well together. Sprinkle with fresh parsley before serving this main dish.

Moorish Lamb Kabobs + enlarge image
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Makes:
8 servings
Prep:
15 mins
Marinate:
8 hrs
Grill:
12 mins
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Moorish Lamb Kabobs

Ingredients
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

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

*If using wooden skewers, soak them in water for at least 1 hour before grilling.

Nutrition Facts

(Moorish Lamb Kabobs)
    Per serving:
  • 209 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 72 mg chol.,
  • 351 mg sodium,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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