Moorish Lamb Kabobs
Saffron and lamb, mainstays of Spanish cooking, go well together. Sprinkle with fresh parsley before serving this main dish.
Prep Time:
15 mins
Total Time:
8 hrs 27 mins
Servings:
Makes 8 servings.
Ingredients
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2 tsp. snipped fresh thyme
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1 tsp. salt
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1 tsp. ground cumin
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1 tsp. hot pimenton (smoked sweet paprika) or paprika
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1/2 tsp. black peppercorns
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1/4 tsp. saffron threads
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1/4 cup olive oil
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1 bay leaf
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2 lb. boneless lamb shoulder, cut into 1-inch cubes
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2 Tbsp. snipped fresh parsley
Directions
1.
In a mortar and pestle, combine thyme, salt, cumin, pimenton, peppercorns, and saffron. Grind until combined. Stir in olive oil.
2.
In a medium bowl, combine spice mixture, bay leaf, and lamb. Toss to coat. Cover and marinate in the refrigerator for 8 hours or overnight, stirring occasionally. Remove and discard bay leaf.
3.
Thread the lamb cubes on eight long skewers.* For a charcoal grill, grill lamb on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes for medium doneness (160 degrees F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place lamb on grill rack over heat. Cover; grill as above.) To serve, sprinkle lamb with parsley. Makes 8 servings.
4.
*If using wooden skewers, soak them in water for at least 1 hour before grilling.
Nutrition information
Calories 209, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 72 mg, Sodium 351 mg, Carbohydrate 0 g, Total Sugar 0 g, Fiber 0 g, Protein 23 g. Daily Values: Vitamin C 3%, Calcium 2%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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