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Lamb Kebabs with Chickpeas and Greens
From Dorothy McNett's recipes at www.dorothymcnett.com. Pretty typical lamb recipe from Afghanistan as well as other middle eastern and northern African countries. Change the name to Lamb Kebabs with Garbanzo Beans to bring it back to California and Mexico.
1-2 pounds boneless lamb steak or roast
1-2 large onions, quartered
1/2 - 1 teaspoon sea salt
1/2 - 1 teaspoon ground cumin
1/4 - 1/2 teaspoon ground pepper
2-4 tablespoons dry red wine, or pomegranate juice
1 cup cooked chickpeas (freshly cooked, or canned)
extra virgin olive oil
fresh lettuce or other dark greens
pomegranate seeds, if available
Cut lamb into 1 inch cubes. In bowl, combine lamb pieces, quartered onion, salt, cumin, pepper and wine or juice. Allow to marinate about 1 hour. When ready to cook, arrange the lamb pieces and quartered onion slices on skewers. Barbeque over medium high heat, turning often, until done to your desire, usually about 6-9 minutes. Arrange the greens on plates, scoop on some of the cooked chickpeas and drizzle with a bit of olive oil and pomegranate seeds, if available. Serve with the lamb.
Recipe created 2012-09-18.
