Name: Grilled Lamb Kebabs with Coriander and Cumin
Yield: 2 Servings; Can Be Doubled
Ingredients: 1 1/2 tablespoons olive oil; 2 teaspoons red wine vinegar; 1 large garlic clove, minced; 3/4 teaspoon ground cumin; 3/4 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 1/4 teaspoon salt; 1 1/3 to 1 1/2 pounds lamb shoulder arm (round-bone) chops, trimmed boned, cut into 1-inch pieces; 4 bamboo skewers, soaked in water 10 minutes

Recipe information

Yield
2 Servings; Can Be Doubled

Ingredients

1 1/2 tablespoons olive oil

2 teaspoons red wine vinegar

1 large garlic clove, minced

3/4 teaspoon ground cumin

3/4 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/4 teaspoon salt

1 1/3 to 1 1/2 pounds lamb shoulder arm (round-bone) chops, trimmed boned, cut into 1-inch pieces

4 bamboo skewers, soaked in water 10 minutes

Preparation

Step 1
Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Let stand 5 minutes. Thread lamb on skewers, leaving 1/2-inch space between each piece.
Step 2
Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve.

TagsSkewer Lamb Shoulder Lamb Meat Lamb Chop Main Dinner Gluten Free Dairy Free Nut Free Keto Easy Quick 30 Minutes or Less Weeknight Meals Grilling Broil Summer

Recipe notes

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