Return to room temperature & soak the skewers: 30 minutes
Grill time: 10-12 minutes
Rest time: 5-10 minutes covered with foil
Serves 4-8 - depends on what you serve it with as a main or appetizer
Ingredients:
Grill time: 10-12 minutes
Rest time: 5-10 minutes covered with foil
Serves 4-8 - depends on what you serve it with as a main or appetizer
Ingredients:
Kebabs:2-2 1/2lb (1-1.25kg) boneless lamb cut into 1-2" cubes
2 tbsp Extra Virgin olive oil
1 tbsp honey
Finely grated zest of 1 lemon
1-2 tbsp lemon juice (about 1/2 lemon)
2-3 cloves of garlic, finely minced
2-3 cloves of garlic, finely minced
1 tbsp ground coriander seed
1 tbsp ground cumin seeds
1 tsp paprika – I used a smoked Spanish one
2 tbsp fresh cilantro leaves, finely chopped
1 tsp paprika – I used a smoked Spanish one
2 tbsp fresh cilantro leaves, finely chopped
8 skewers - metal or pre-soaked bamboo
1 large sweet red pepper, seeded & cut into large chunks
1 red onion, peeled & cut into large chunks
small cremini mushrooms, left whole
any other of your favorite grilling veg to add to the skewers
Cilantro Cream:
1 cup Greek yoghurt
2 tbsp fresh cilantro leaves, finely chopped
1-2 large cloves of garlic, minced
1-2 large cloves of garlic, minced
1 tsp ground coriander seeds
2 tbsp lemon juice
Directions:
1. If you are going to use bamboo skewers, soak in cold water for 30 minutes or longer ( I always do a couple more than I think I need, just in case the food won’t all fit on the skewers stated in a recipe).
2. Whisk together the olive oil, honey,garlic, lemon zest & juice, ground coriander & cumin seeds, paprika, and fresh cilantro leaves in a bowl and pour into a large zip lock baggie. .
3. Add the lamb to the marinade and massage well into the meat. Store in the fridge for at least 2 hours or up to 24.
3. Add the lamb to the marinade and massage well into the meat. Store in the fridge for at least 2 hours or up to 24.
4. Let them sit on the counter 30 minutes before grilling to come to room temperature.
5. In the meantime, heat up the BBQ – remember this dish doesn’t take very long to actually cook, so while the BBQ is heating up organized your other dishes so that everything is ready once the kebobs are done.
6. Alternately thread the lamb cubes & vegetables onto skewers and once they are all ready, bbq on medium high heat for 3-4 minutes per side, flipping once or twice.
7. Let the cooked skewers rest, covered with foil for 5-10 minutes before serving.
5. In the meantime, heat up the BBQ – remember this dish doesn’t take very long to actually cook, so while the BBQ is heating up organized your other dishes so that everything is ready once the kebobs are done.
6. Alternately thread the lamb cubes & vegetables onto skewers and once they are all ready, bbq on medium high heat for 3-4 minutes per side, flipping once or twice.
7. Let the cooked skewers rest, covered with foil for 5-10 minutes before serving.
Cilantro Cream:1. Stir yoghurt with the ground coriander seeds, fresh leaves, garlic & lemon juice. Cover and refrigerate until serving time. This can be made much earlier in the day or even the day before.
The magazine said to drizzle some Cilantro Cream over the skewers, but mine was very thick (I used Greek style yoghurt), so I just spooned some on each plate and left a bowlful on the table and sprinkled the kebabs with some chopped cilantro or parsley.
Suggested - serve over rice or orzo pilaf or with a mixed green salad with lots of herbs and a lemony vinaigrette. .
Suggested - serve over rice or orzo pilaf or with a mixed green salad with lots of herbs and a lemony vinaigrette. .
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