Spanish-Style Lamb Kabobs with Red Onion Salsa

Author: Canadian Living

For a casual dinner, you can grill (or broil) these skewers in about 10 minutes. For company, try a butterflied boneless leg and carve at the table (see the Variation that follows).

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2008

Ingredients

  • 3 lbs boneless butterflied 1.5 kg legs of lamb
  • 3 tablespoons extra-virgin olive oil
  • 4 teaspoons smoked paprika or 20 mL paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt or salt
Red Onion Salsa:
  • 1 1/2 cup thinly sliced red onion (about 1 medium)
  • 2 plum tomatoes seeded and cut into 1/2 inch (1 cm) wide strips
  • 1 clove garlic minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 6 basil leaves torn
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Trim any fat from lamb; cut lamb into 2-inch (5 cm) cubes to make 48 pieces. Toss with oil, paprika and cumin. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Thread about 6 cubes of meat onto each of 8 metal skewers. Sprinkle with salt. Place on greased grill over medium-high heat; close lid and grill, turning once, for 10 to 12 minutes or until browned but slightly pink inside.

Red Onion Salsa: Meanwhile, in bowl, combine onion, tomatoes, garlic, oil, vinegar, basil, salt and pepper. Serve with lamb.

Nutritional facts Per serving: about

  • Sodium 421 mg
  • Protein 36 g
  • Calories 325.0
  • Total fat 18 g
  • Cholesterol 128 mg
  • Saturated fat 5 g
  • Total carbohydrate 4 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spanish-Style Lamb Kabobs with Red Onion Salsa

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