Jan
4
2010
Lamb Kabobs
Author: kevinThese Mediterranean themed lamb kabobs are packed with flavor. This needs to be marinated one day in advance and is worth the wait. The traditional pairing of mint and lamb goes one step further with honey and cumin. Grilled to perfection on the barbecue, the lamb is tender and the marinade penetrates the meat for maximum flavor. We made these the other night accompanied with a basil pearl couscous and salad.
- 1 lb leg of lamb, cut into 1 inch pieces
- 1/2 cup chopped, fresh mint leaves
- 1/4 cup balsamic vinegar
- 2 tbsp ground cumin
- 1 tbsp ground dry mustard
- 2 tbsp honey
- 1/2 tsp each salt and freshly ground pepper
Cut lamb into 1 inch pieces and place into Zip lock bag, set aside. Mix all of the following ingredients well and pour over lamb, seal bag and marinate overnight in refrigerator.
Prepare grill and skewer meat onto metal skewers or wood ones that have been soaked in water to keep from burning. Coat the grill with Pam and cook for 4 minutes on medium high each side, turning once. Serve immediately.
