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Spicy Lamb Kabobs

By The Canadian Living Test Kitchen

Tested till perfect

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Spicy Lamb Kabobs

This recipe makes 4 servings

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Nutritional Info
Per main-course serving: about -
cal 283
pro 23 g
total fat 20 g
sat. fat 4 g
carb 2 g
fibre 1 g
chol 74 mg
sodium 496 mg
% RDI: -
calcium 3
iron 22
vit A 6
vit C 7
folate 11

Toasting then grinding your own spices adds a flavour boost to any dish. Serve these Mediterranean-inspired kabobs with thick yogurt and pita bread. You can also thread vegetables, such as sweet or hot peppers, onions and cherry tomatoes, onto the skewers.

Ingredients

  • 1 lb lean boneless lamb
  • 1 tsp curry powder
  • 1 tsp coriander seeds
  • 3/4 tsp paprika
  • 3/4 tsp cumin seeds
  • 1/2 tsp dried thyme
  • 1/2 tsp hot pepper flakes
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 tbsp lemon juice
  • 3/4 tsp salt
  • 3/4 tsp pepper

Preparation

Cut lamb into 1-inch (2.5 cm) cubes.

In skillet, toast curry powder, coriander seeds, paprika, cumin seeds, thyme and hot pepper flakes over medium heat for about 30 seconds or until fragrant. Let cool slightly. Transfer to spice grinder or mortar and pestle; grind to fine powder.

In glass bowl, combine spices, parsley, oil, garlic, lemon juice, salt and pepper. Add lamb, stirring to coat; cover and marinate in refrigerator for 2 hours, stirring occasionally. (Make-ahead: Refrigerate for up to 8 hours.)

Reserving marinade, thread lamb onto 8 skewers, leaving 1/4-inch (5 mm) space between cubes. Place on greased grill over medium-high heat; brush with marinade. Close lid and cook, turning occasionally, for 12 minutes or until browned yet still pink inside.

Additional information :

Tip: If using wooden skewers, soak them in water for at least 30 minutes before using to prevent scorching.

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