Grilled Lamb Skewers
Recipe: #4930
March 19, 2012
"NOTE: COOK TIME DOES NOT INCLUDE MARINATING TIME. Lamb grilled on skewers with a Middle Eastern flavor. Can be done on outdoor grill or on a indoor grill pan. If using wooden skewers, soak them in water for about 30 minutes before using."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (506.8 g)
- Calories 996
- Total Fat - 81.2 g
- Saturated Fat - 31.1 g
- Cholesterol - 207.4 mg
- Sodium - 3734.3 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 5.2 g
- Sugars - 3.9 g
- Protein - 51.6 g
- Calcium - 242 mg
- Iron - 12.2 mg
- Vitamin C - 173.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron (turmeric) and puree until smooth.
Step 2
Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.
Step 3
Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade.
Step 4
Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat.
Step 5
Serve the lamb skewers with warm pita and yogurt.
Tips
No special items needed.
1 Reviews
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