Lamb Kabobs
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Fragrant and tender—these will have everyone asking for more!
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LEMON GINGER MARINADE
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Cooking oil
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1/2 cup
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125 mL
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Lemon juice
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1/4 cup
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60 mL
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Ground ginger
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3/4 tsp.
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4 mL
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Garlic powder
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1/2 tsp.
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2 mL
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Paprika
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1/2 tsp.
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2 mL
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Whole green cardamom, bruised
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5
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5
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Pepper
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1/8 tsp.
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0.5 mL
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Lamb stew meat
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1 1/2 lbs.
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680 g
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Medium onion, cut into 1 inch (2.5 cm) pieces
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1
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1
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Green medium pepper, seeds and ribs removed, cut into 1 inch (2.5 cm) pieces
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1
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1
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Bamboo skewers (8 inch, 20 cm, length), soaked in water for 10 minutes
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12
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12
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Salt, sprinkle
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Lemon Ginger Marinade: Combine first 7 ingredients in large bowl. Makes about 3/4 cup (175 mL) marinade.
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Add lamb, onion and green pepper. Stir until coated. Cover. Marinate in refrigerator for 3 1/2 to 4 hours, stirring occasionally. Drain, reserving marinade in small saucepan. Bring reserved marinade to a boil on medium. Reduce heat to medium-low. Simmer, uncovered, for at least 5 minutes.
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Thread lamb, onion and green pepper alternately onto skewers. Preheat barbecue to medium-high. Cook kabobs on greased grill for 15 to 20 minutes, turning occasionally and brushing with reserved marinade, until desired doneness.
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Sprinkle with salt. Makes 12 kabobs.
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1 kabob:
171 Calories; 12.7 g Total Fat (6.9 g Mono, 3.1 g Poly, 1.8 g Sat); 37 mg Cholesterol; 2 g Carbohydrate; trace Fibre; 12 g Protein; 32 mg Sodium
Note:
To bruise cardamom, hit cardamom pods with mallet or flat side of wide knife to "bruise" or crack them open slightly.
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Reprinted from Most Loved Barbecuing © Company's Coming Publishing Limited
www.companyscoming.com
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October .08