Grilled lamb kebabs with coriander and cumin
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Olive oil |
| 2 | teaspoons | Red wine vinegar |
| 1 | large | Garlic clove(s), minced |
| ¾ | teaspoon | Ground cumin |
| ¾ | teaspoon | Ground coriander |
| ½ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Salt |
| 1½ | pounds | Lamb shoulder chops trimmed, boned cut into 1\" pieces |
| 4 | Bamboo skewers soaked in water 10 min | |
Directions
Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb; toss to coat evenly.
Let stand 5 minutes. Thread lamb onto skewers leaving inch space between each piece. Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve.
Bon Apptit Special Collector's Edition The Mediterranean May 1995 Submitted By DIANE LAZARUS On 06-15-95