Moorish Lamb Kabobs
teaspoons snipped fresh thyme
teaspoon ground cumin
teaspoon hot pimenton (smoked sweet paprika) or paprika
teaspoon black peppercorns
teaspoon saffron threads
cup olive oil
pounds boneless lamb shoulder, cut into 1-inch cubes
tablespoons snipped fresh parsley
- In a mortar and pestle, combine thyme, salt, cumin, pimenton, peppercorns, and saffron. Grind until combined. Stir in olive oil.
- 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.
- 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