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Succulent Lamb Kabobs, Serves: 2-4
Ingredients
- 1 cup plain yogurt
- 2 tablespoon Worcestershire sauce
- 2 tablespoon fresh lemon juice
- 1 teaspoon ground cardamom
- Salt and freshly ground black pepper to taste
- 12 (1-1/2 inch) cubes lean lamb, (approx. 1 lb.) blotted dry
- 6 boiling onions, about 1-1/2-inches in diameter, peeled and cut in half
- 12 - 1 inch pieces of yellow, red or green bell pepper
- 2 tablespoons Red Pepper Jam
- 1/4 teaspoon cornstarch dissolved in 1 tsp. water
- 4 skewers
- Minced basil leaves or flat-leaf parsley, for garnish
Directions
- Blend yogurt, Worcestershire sauce, lemon juice, cardamom, salt
and pepper together in a non-reactive bowl. Reserve 1/2 of the mixture
for later use. Add lamb cubes and stir to cover evenly. Cover and
marinate in refrigerator for 2 hours or up to 2 days, turning
occasionally.
- Turn on broiler and position rack about 4 to 5 inches from heat.
- Lift meat from yogurt mixture. Thread 3 cubes of meat, 3 half
onions and 3 pieces of pepper on each skewer in an alternating
pattern. Place on broiler pan and broil for about 6 to 9 minutes,
depending on size.
- Meanwhile, put reserved marinade into a small saucepan. Add Red
Pepper Jam and heat over medium high heat to melt jam. Whisk in
cornstarch and stir until smooth. Season with salt and pepper.
- Sprinkle on minced basil; spoon on sauce and serve. If desired,
serve on a bed of steamed or boiled rice.
- Serve 1 or 2 kabobs to each person.
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