Spicy Lamb Kabobs
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.
Servings: 4 main-course or 8 appetizer
Ingredients:
| 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% |
Suggested Recipes
1 lb (500 g) lean boneless lamb
1 tsp (5 mL) curry powder
1 tsp (5 mL) coriander seeds
3/4 tsp (4 mL) paprika
3/4 tsp (4 mL) cumin seeds
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) hot pepper flakes
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) olive oil
2 cloves garlic, minced
1 tbsp (15 mL) lemon juice
3/4 tsp (4 mL) each salt and 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
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Tip: If using wooden skewers, soak them in water for at least 30 minutes before using to prevent scorching.
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