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Middle Eastern Lamb Kabobs

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner, Grilled

Tags: grilled, main course, marinade, medium difficulty, recipes using cayenne, recipes using ground cumin, recipes using lamb, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AMiddle_Eastern_Lamb_Kabobs)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AMiddle%20Eastern%20Lamb%20Kabobs&oldid=4507348

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight to marinate.
  2. The next day, drain lamb and discard marinade.
  3. Thread 4 lamb cubes onto one skewer. Repeat until all lamb has been skewered.
  4. Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare.
  5. 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.