Moorish Lamb Kabobs Recipe
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Saffron and lamb, mainstays of Spanish cooking, go well together. Sprinkle with fresh parsley before serving this main dish.
Ingredients
- 2 tsp. snipped fresh thyme
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. hot pimenton (smoked sweet paprika) or paprika
- 1/2 tsp. black peppercorns
- 1/4 tsp. saffron threads
- 1/4 cup olive oil
- 1 bay leaf
- 2 lb. boneless lamb shoulder, cut into 1-inch cubes
- 2 Tbsp. 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.
- *If using wooden skewers, soak them in water for at least 1 hour before grilling.
- Calories 209, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 72 mg, Sodium 351 mg, Carbohydrate 0 g, Total Sugar 0 g, Fiber 0 g, Protein 23 g. Daily Values: Vitamin C 3%, Calcium 2%, Iron 13%.
- Percent Daily Values are based on a 2,000 calorie diet
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