Brochettes of Lamb

Randy Mayor; Cindy Barr

Serve with harissa, a hot sauce sold in Middle-Eastern markets.

Yield: 8 servings (serving size: 1 brochette)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 31%
  • Fat: 5.2g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 23.5g
  • Carbohydrate: 0.8g
  • Fiber: 0.2g
  • Cholesterol: 73mg
  • Iron: 2.2mg
  • Sodium: 290mg
  • Calcium: 12mg

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

Preparation

  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.
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