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Brochettes of Lamb

Randy Mayor; Cindy Barr
Yield 8 servings (serving size: 1 brochette)
Serve with harissa, a hot sauce sold in Middle-Eastern markets.

Ingredients

  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Hungarian sweet paprika
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 3 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
  • Cooking spray

Nutrition Information

  • calories 149
  • caloriesfromfat 31 %
  • fat 5.2 g
  • satfat 1.8 g
  • monofat 2.1 g
  • polyfat 0.5 g
  • protein 23.5 g
  • carbohydrate 0.8 g
  • fiber 0.2 g
  • cholesterol 73 mg
  • iron 2.2 mg
  • sodium 290 mg
  • calcium 12 mg

How to Make It

  1. Combine all ingredients except the cooking spray in a large bowl. Cover and marinate in refrigerator 2 hours.

  2. Prepare grill to medium-high heat.

  3. Thread lamb pieces onto each of 8 (8-inch) skewers. Lightly coat lamb with cooking spray. Place brochettes on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.