RCI-SN.003.0005.001

Middle Eastern Lamb Kabobs

Name: Middle Eastern Lamb Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound leg of lamb (shank end) (cut into 1 1/2 inch cubes); 1/2 tsp freshly ground cumin; 1/4 cup red wine vinegar; 1/4 cup olive oil; 1 unit tbs cayenne pepper; 1 tsp salt; 1 tsp freshly ground black pepper; 1 unit tbs smoked paprika; 1 unit Soaked bamboo skewers; 4 cloves garlic (smashed and minced)

Middle Eastern Lamb Kabobs from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

leg of lamb (shank end)
cut into 1 1/2 inch cubes
1 pound
freshly ground cumin
1/2 tsp
red wine vinegar
1/4 cup
olive oil
1/4 cup
tbs cayenne pepper
1 unit
salt
1 tsp
freshly ground black pepper
1 tsp
tbs smoked paprika
1 unit
Soaked bamboo skewers
1 unit
garlic
smashed and minced
4 cloves

Method

Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight.

The next day, drain lamb; discard marinade. Thread 4 cubes onto 1 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.

Middle Eastern Lamb Kabobs

Ingredients

Method

What Makes This Variant Distinct