Food > Recipe Directory > Courses/Meal Type > Main Course > Herbed Lamb Kabobs

Herbed Lamb Kabobs Recipe

Herbed Lamb Kabobs

Homemakers Best Tested
By
The Homemakers Test Kitchen
A fragrant fresh-herb marinade enlivens these lamb-and-mushroom kabobs.

Ingredients

1-1/2 lbs  (750 g)  boneless lamb leg, cut in 1-inch/2.5 cm cubes
12 mushrooms
Marinade::
2 cloves  garlic, smashed
2 anchovy fillets
1 green hot pepper, seeded and chopped
1/2 cup  (125 mL)  chopped fresh coriander
1/3 cup  (75 mL)  packed mint leaves
1/4 cup  (60 mL)  chopped onion
1 tbsp  (15 mL)  chopped gingerroot
3 tbsp  (45 mL)  extra-virgin olive oil
2 tbsp  (30 mL)  lemon or lime juice
2 tsp  (10 mL)  fennel seeds
1/2 tsp  (2 mL)  ground cumin
1/4 tsp  (1 mL)  black pepper
Pinch ground cloves

Preparation

Marinade: In food processor, whirl together garlic, anchovies, hot pepper, coriander, mint, onion, ginger, half of the oil, lemon juice, fennel seeds, salt, cumin, pepper and cloves until paste.

In bowl, toss lamb with all but 1 tbsp/15 mL of the paste to coat and, in separate bowl, toss together reserved paste, mushrooms and remaining oil; let stand for at least 20 minutes or, refrigerated, for up to 8 hours.

Thread lamb and mushrooms onto skewers. Grill over medium-high heat until lamb is medium-rare, 8 to 10 minutes.

Makes 4 to 6 servings. 

Serving(s)
4 to 6
Nutritional Information
Per each of 6 servings: about
Calories 213
Protein 22 g
Fat (total) 12 g
Sat. Fat 3 g
Carbohydrate 4 g
Fibre 1 g
Cholesterol 76 mg
Sodium 452 mg
Calcium 3 % RDI
Iron 20 % RDI
Vitamin A 2 % RDI
Vitamin C 7 % RDI
Folate 4 % RDI

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Source

Homemakers Magazine: Summer 2007

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