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Middle Eastern Lamb Kabobs
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4507348
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- ½ tsp freshly-ground cumin
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 tbsp cayenne pepper
- 1 tsp salt
- 1 tsp freshly-ground black pepper
- 1 Tbsp smoked paprika
- 4 cloves garlic, smashed and minced
- 1 pound (450 g) leg of lamb (shank end), cut into 1½ inch cubes
Directions
- Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight to marinate.
- The next day, drain lamb and discard marinade.
- Thread 4 lamb cubes onto one skewer. Repeat until all lamb has been skewered.
- Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare.
- Serve warm with couscous.
Equipment
Soaked bamboo skewers
Notes
The vinegar will not turn the lamb into mush as it is not acidic enough to tenderize.