Lamb Kebabs
Lamb Kebabs with vegetables are fabulous served with couscous or brown rice and a salad. Great for preparing on a barbecue or under the grill.
Ingredients:
- 1 pound lamb shoulder, cut into 1-inch cubes
- 4 portobello mushrooms, halved or quartered
- 4 red peppers, cut into 1-inch strips
- 2 red onions, quartered
- 2 yellow squash, cut into 1/2-inch chunks
- 1/4 cup olive oil
- 3-4 cloves of garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Rosemary sprigs (used as skewers)
Preparation:
- Whisk together olive oil, garlic, cumin, coriander, paprika, salt and pepper in a baking dish.
- Add the lamb and toss to coat with the oil mixture.
- Allow the lamb to marinate (at room temperature) for 1 hour tossing occasionally.
- Place the rosemary skewers in a shallow dish, cover with cold water, and let stand for at least an hour.
- Heat the grill to a medium temperature.
- Thread the lamb pieces on the rosemary skewers, alternating with the mushrooms, peppers, onions and squash.
- Grill the kebabs to desired doneness (turning occasionally) about 6 minutes for medium-rare meat.
