Spanish-Style Lamb Kabobs with Red Onion Salsa

By The Canadian Living Test Kitchen

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Spanish-Style Lamb Kabobs with Red Onion Salsa

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	325325 cal
pro	36 g36g pro
total fat	18 g18g total fat
sat. fat	5 g5g sat. fat
carb	4 g4g carb
fibre	1 g1g fibre
chol	128 mg128mg chol
sodium	421 mg421mg sodium
% RDI:	-
calcium	22 calcium
iron	2626 iron
vit A	88 vit A
vit C	1010 vit C
folate	55 folate

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).

Ingredients

3 3lb lbboneless butterflied 1.5 kg leg of lamblegs of lamb
3 tbsp extra-virgin olive oil 3 3tbsp tbspextra-virgin olive oil
4 tsp smoked paprika or 20 mL paprika 4 4tsp tspsmoked paprika or 20 mL paprika
2 tsp ground cumin 2 2tsp tspground cumin
1 tsp sea salt or salt 1 1tsp tspsea salt or salt
Red Onion Salsa:
1-1/2 1-1/2cups cupsthinly sliced red onionred onions, (about 1 medium)
2 2plum tomatoplum tomatoes, seeded and cut into 1/2 inch (1 cm) wide strips
1 clove garlic , minced1 1clove garliccloves of garlic, minced
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
2 tbsp red wine vinegar 2 2tbsp tbspred wine vinegar
6 basil leaves , torn6 6basil leafbasil leaves, torn
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

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.

Additional information : Variation
Spanish-Style Butterflied Leg of Lamb with Red Onion Salsa:

Use 3 lb (1.5 kg) whole boneless butterflied leg of lamb. Grill or roast in 425°F (220°C) oven for 25 to 35 minutes or until meat thermometer registers 145°F (63°C) for medium-rare. Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly across the grain. Pour any juices over slices.

Makes 6 to 8 servings.

Source : Canadian Living Magazine: April 2008