Moorish Lamb Kabobs

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

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  • Makes: 8 servings
  • Prep: 15 mins
  • Marinate: 8 hrs
  • Grill: 12 mins

Moorish Lamb Kabobs

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.

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Nutrition Facts (Moorish Lamb Kabobs)

  • Per serving:
  • 209 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 72 mg chol. ,
  • 351 mg sodium ,
  • 23 g pro.
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