A bright sauce, made with mint, cilantro, lime juice, and peppers, brings out the fresh flavor in the lamb-and-veggie kebabs. For dessert, try ice cream with mango-cardamom sauce.
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 teaspoons grated peeled fresh ginger
2 teaspoons canola oil
1/2 teaspoon salt
2 garlic cloves, minced
1 (1-pound) boneless leg of lamb, trimmed and cut into 1-inch pieces
16 cherry tomatoes
16 (2-inch) pieces yellow bell peppers
16 (1/2-inch) wedges red onion
1/2 cup cilantro leaves
1/4 cup mint leaves
2 tablespoons chopped green onions
2 tablespoons water
1 tablespoon canola oil
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 garlic clove, chopped
1 small jalapeño pepper, seeded and minced
How to Make It
Prepare grill to medium-high heat.
To prepare kebabs, combine first 6 ingredients in a large bowl; add lamb, tossing to coat. Thread lamb, tomatoes, bell pepper, and onion alternately onto each of 8 (8-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning occasionally.
To prepare the sauce, combine cilantro and remaining ingredients in a blender; process until smooth. Serve with kebabs.
Ice cream with mango-cardamom sauce: Place 1 chopped peeled ripe mango, 2 tablespoons fresh lime juice, and 1/8 teaspoon ground cardamom in a food processor; process until smooth. Serve over ice cream.
I agree that the sauce and marinade are both excellent and fairly quick to make. However, after 8 minutes on the grill, the lamb turned out terribly chewy. I can't blame the lamb - it was freshly butchered from a local Halal meat counter that only sells locally raised young lamb. However, I think I know what went wrong: I covered the grill. My guess is that these cooking times work if you cook the lamb on a med-hi grill UNCOVERED for 8-10 minutes. Anyone want to confirm this? I liked the rest of the meal enough that I'll probably give this another try in a couple of weeks and see if it turns out more tender if I cook it uncovered.
Used lamb loin chops because they were on special. Rubbed the spice blend on chops about an hour prior to grilling to medium rare. All else to recipe; served with couscous. Very nice combo of flavors & textures; the mint-cilantro was a bright, fresh accent.
I have made this several times this summer. Despite a long list of ingredients, it is fairly simple to make. It's easy to make the sauce and get everything ready ahead of time, so it's great for entertaining. I usually don't have a jalapeno pepper, so I sub in 1/8-1/4 tsp of ground red pepper and it's fine. The sauce would be good on other things too.
Phenomenal -- this was the first time that I dared to try making lamb...for some reason it always intimidates me, but it came out so well that it was almost like eating in a restaurant. That doesn't happen very often around my house.
This is on the heels of me entering an online recipe contest via www.greenwala.com (a green social network). They're offering a $250 gift card to Whole Foods which made me drool at the thought, but this recipe made my entry look like dog food :( I wish that I could get a do-over and...ahem...borrow this one! In any case, if anyone here is curious, the contest runs through the end of August, so if you want to give it a shot yourself, hereâs the link: http://www.greenwala.com/greenwala_contests
very very good. the sauce is amazing and perfect for the kebabs. Even the veggies taste mouth watering but the lamb is definitely breath taking good. Will ABSOLUTELY make this dish again!! Next time will let the lamb marinate for few hours to intensify the flavors. We had orzo w/mint & sweet peas and grated lemon zest with the meal and YUMMY!
A+++ recipe - the sauce was outstanding. The entire dish was very flavorful and easy to make. This is a great dish combined paired with (no pun intended) the Arugula and Pear Salad w/Toasted Walnuts. Kid friendly meal as well as they can help skewering the veggies and meat.
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