Serve with harissa, a hot sauce sold in Middle-Eastern markets.
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
How to Make It
Combine all ingredients except the cooking spray in a large bowl. Cover and marinate in refrigerator 2 hours.
Prepare grill to medium-high heat.
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.
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