Grilled lamb and melon kebabs - bon appetit
30 kebabs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Balsamic vinegar* or red wine vinegar |
| 1½ | tablespoon | Chopped fresh rosemary OR |
| ½ | tablespoon | Dried, crumbled |
| 1 | Garlic clove, finely chopped | |
| ½ | tablespoon | Ground cumin |
| ½ | tablespoon | Salt |
| ½ | tablespoon | Freshly ground pepper |
| ¼ | tablespoon | Cayenne pepper |
| ¼ | tablespoon | Ground coriander |
| 1 | pounds | Lean lamb (leg or well- trimmed shoulder), cut into 1-inch cubes |
| 30 | (about) 1-inch cubes cantaloupe | |
| 30 | (about) 6-inch-long bamboo skewers, soaked in water 1 hour and drained | |
Directions
Combine first 9 ingredients in small bowl. (Can be prepared 2 days ahead. Cover and refrigerate.) Place lamb in glass baking dish. Pour marinade over lamb, turning to coat well. Cover and marinate 2 hours at room temperature, or up to 8 hours in refrigerator.
Drain lamb, reserving marinade. Thread 1 piece of melon and 1 piece of lamb on each skewer. Return to bakinc, dish, Spoon reserved marinade over meat. (Kebabs can be prepared 4 hours ahead. Cover and refrigerate.)
Prepare barbecue grill (medium heat). Arrange skewers around edges of grill. Cook until lamb is slightly charred on outside and pink on inside, turning occasionally, about 5 minutes. Arrange skewers on platter.
*Available at specialty foods stores, Italian markets and some supermarkets.
Bon Appetit/August/89 Scanned & fixed by Di and Gary