Fragrant lamb kebabs

Recipe from: 6/1/1996 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 675
    g
    lamb (for example, shoulder)
  • 1
    ml
    cayenne
  • 5
    ml
    ground coriander
  • 10
    ml
    ground cumin
  • 1
    ground clove
  • 2
    ml
    ground cinnamon
  • 1
    large lemon, juice
  • 30
    ml
    extra virgin olive oil
  • 80
    ml
    dry white wine
  • OPTIONAL GARNISH
  • red onions and lemons
 

Method

 
1. Put meat (cut into 2,5 cm cubes) in a large bowl and mix in the remaining ingredients (excepts garnishes). Marinate for 2 hours, preferably all day or night. Toss again every so often, if possible. 2. At least 30 minutes before you plan to eat, remove lamb from marinade and thread onto skewers (4 short or 2 long). Alternate with chunks of red onion and lemon if desired. 3. Drain on a rack for a few minutes while you preheat the grill or a grill pan to a heat that's high but not ferocious. Cook the kebabs for 10-15 minutes, turning 3 or 4 times, until they're nicely browned but still slightly pink inside. Serve on couscous, bulgar wheat or rice, accompanied by a lavish salad. Serves 4.
 

Read more on: grill  |  lamb
 

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