Lani had a little lamb.... and skewered him.
Lamb kebabs. Super yummy!
We chose a MEDITERRAINAN style marinade for ours. That whole region has great food!
I sprung board off this recipe from My Recipes - originally from Cooking Light.
Ingredients
- 6 tablespoons plain whole-milk yogurt $
- 5/8 teaspoon salt, divided
- 1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
- 1 1/4 teaspoons grated peeled fresh ginger
- 1 teaspoon Madras curry powder
- 1/4 teaspoon ground cumin
- 1 large garlic clove, grated
- 1 pound boneless leg of lamb, trimmed and cut into 1-inch pieces
Preparation
- 1. Combine yogurt, 1/8 teaspoon salt, 1/8 teaspoon pepper, and next 4 ingredients (through garlic); stir with a whisk. Place yogurt mixture in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 45 minutes.
- 2. Prepare grill to medium heat.
- 3. Remove lamb from bag; discard marinade. Thread lamb evenly onto 8 (10-inch) skewers; sprinkle evenly with 3/8 teaspoon salt and remaining 1/4 teaspoon pepper. Place kebabs on a grill rack; grill 4 minutes for medium-rare or desired degree of doneness, turning once. Sprinkle evenly with remaining 1/8 teaspoon salt.
Edits made? I add a few extra spices. Turmeric, cinnamon, paprika, and cilantro (dried, just a tad).
Grilled ours on the stove on one of these -
Then after they were well seared, we stick them in the oven. We like our a pinch pink in the center for tender juicy yumminess! Medium, medium well. I prefer medium, medium rare, but hubby likes a tad less pink than I do. But never DONE. That to us is OVERDONE.
Make sure you get a decent cut of lamb too. We lucked out in finding some pre-cut that was actually VERY TENDER! :) Click here to read more on meat selections/grades. Prime is best. Look for good marbling. Feel the meat for tenderness. Remember its a muscle, toned ones are harder. You want limp, soft.
Ours was so tasty. We have made it more than once. Whenever we see a good deal on lamb, we buy and save for kebaby time! You really should try!
I mainly chose this recipe for its lack of MINT used. Most recipes call for mint. I think its due to the fact that lamb cooked wrong tastes wrong. But cooked right it's great!
