Grilled Lamb Kebabs with Coriander and Cumin

Category: Main Dish

Cuisine: American

☆☆☆☆

1 review

Ready in 30 minutes

part of Dairy Free collection

Ingredients

1 1/2 tb olive oil

2 ts Red wine vinegar

1 lg Garlic minced

3/4 ts Ground cumin

3/4 ts Ground coriander

1/2 ts Cayenne pepper

1/4 ts Salt

1 1/3 lb Lamb shoulder arm cut into cubes for skewers

4 Bamboo skewers soaked in water

Directions

Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Let stand 5 minutes. Thread lamb on skewers, leaving 1/2-inch space between each piece. Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve. 2 Servings; Can Be Doubled Bon App?tit May 1995 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998

Reviews

☆☆☆☆

The family enjoyed this very much. I served the lamb between pita bread with salad, yogurt and hommus. Next time I will add a little lemon juice to the marinate.

Talofa

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