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This spicy one
gives a little kick in the pants...
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2
lbs |
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lamb, cut into 1½" cubes |
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juice of |
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2
lemons |
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¼
cup |
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extra virgin olive oil |
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2
Tbs |
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grated onion |
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2
Tbs |
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ground chili powder |
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1
tsp |
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coriander |
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1
tsp |
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ground ginger |
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1
clove |
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garlic, minced |
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1
tsp |
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turmeric |
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salt
to taste |
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8
cherry |
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tomatoes |
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2
medium |
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onions, quartered |
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2
green |
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bell
peppers, seeded and quartered |
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8
large |
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mushroom caps |
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melted butter |
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1 |
In large
ziploc baggie, place lamb, lemon juice, oil,
onion, and spices. Marinate in refrigerator for
at least 8 hours. |
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2 |
Drain
marinade and discard. Thread meat onto skewers.
Alternate with tomatoes, onions, green peppers
and mushrooms. |
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3 |
Broil under
a hot flame and baste with melted butter. Turn
often to brown on all sides. |
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Servings: 6 |
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Cooking Tips |
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*These kebobs may
also be grilled. If using wooden skewers, be sure to
soak the skewers for at least 30 minutes before
threading on food. This helps to avoid burning. |
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