Lamb Kabobs
🇱🇧 Lebanon
Ingredients
- 1 1/2 pounds boneless leg of lamb, cut into cubes
- Kosher salt and black pepper
- 1 medium yellow onion
- 5 garlic cloves
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 1 cup packed fresh parsley
- 1/3 cup extra virgin olive oil
- Juice and zest of 1 lemon
Steps
- Cut the lamb into 1 to 1 1/2-inch cubes, place in a large bowl, and season with salt and pepper.
- In a food processor, combine the onion, garlic, allspice, nutmeg, cardamom, parsley, olive oil, and lemon juice and zest. Process until finely chopped and thick.
- Pour the marinade over the lamb and mix well to coat. Cover and refrigerate up to 2 hours, or marinate at room temperature for about 30 minutes if short on time.
- Brush the grill grates or griddle with oil and heat.
- Shake off excess marinade and thread the lamb onto skewers, leaving small gaps between pieces.
- Grill the kabobs in a single layer over high heat, turning a quarter turn every couple of minutes, for 7 to 9 minutes until browned to your desired doneness.
Source: www.themediterraneandish.com