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Moorish Lamb Kabobs

Makes: 8 servings

Prep 15 mins Marinate 8 hrs Grill 12 mins

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)

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 (�g) 24,
Cobalamin (Vit. B12) (�g) 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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