See Also: Cooking Club · Main Dishes · Meat Dishes
Grilled Lamb Kabobs
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 cup plain yogurt
1-2 tablespoons fresh lime juice
2 teaspoons chopped fresh ginger root
4 cloves garlic, grated
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 teaspoon fine sea salt
1 pound or so boneless leg of lamb, cut into 1.5 inch chunks
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 sweet summer onion, cut into chunks
Combine yogurt, lime juice, ginger, garlic, cumin, and cayenne in a flat dish. Stir well. Toss in the meat chunks and stir to coat. Refrigerate 2-8 hours. Prepare medium hot fire. Alternate meat chunks with pepper and onion chunks on metal skewers. Brush more marinade on kabobs and grill, turning occasionally, until meat is nicely browned on the outside and still pink on the inside. It usually takes about 10 minutes. Serve.
Recipe created 2000-06-26.
