← Back to Search Results
broiling mediterranean
Lamb Kebabs

Photo by:
Comments: 0
 

Recipe

Skewered pieces of lamb served with a tomato vinaigrette.

Yield: 6 servings
Prep time: 10 Mins, Plus Marinating
Cooking time: 10 Mins

Ingredients

  • 2 tbsp coriander seeds, toasted
  • 2¼ lb (1kg) boneless leg of lamb, cut into 1½ in (3.5cm) chunks
  • ¾ cup olive oil
  • 2 tsp honey
  • 4 garlic cloves, minced
  • Grated zest of 1 lemon
  • Salt and freshly ground black pepper
  • 2 tbsp red wine vinegar
  • 5 ripe tomatoes, skinned, seeded, and chopped
  • 6 tbsp coarsely chopped cilantro

Special Equipment:

  • Wooden skewers

Directions

1. Crush the coriander seeds in a mortar and pestle. Place with the lamb, ¼ cup oil, 1 tsp honey, 2 garlic cloves, and the lemon zest in a bowl. Season with pepper and mix. Cover and chill for 2 hours.

2. Whisk together the vinegar with the remaining ½ cup oil, 1 tsp honey, and 2 garlic cloves. Add the tomatoes and cilantro and mix.

3. Preheat the broiler. Thread the meat onto the skewers. Season with salt. Broil, turning, about 7 minutes for medium-rare meat. Serve with the tomato vinaigrette.

Notes

Caution: Soak the skewers in water for one hour before using to prevent burning.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

686kcal (34%)
48mg (5%)
14mg (24%)
46mcg RAE (2%)
755mg
52mg
31g
5g
2g
8g
112mg (37%)
417mg (17%)
20g (100%)
59g (91%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
baked-explorations Baked Explorations
by Matt Lewis
new-american-table New American Table
by Marcus Samuelsson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
lucid-food Lucid Food
by Louisa Shafia
a-new-way-to-cook A New Way to Cook
by Sally Schneider
nigella-express Nigella Express
by Nigella Lawson
west-coast-cooking West Coast Cooking
by Greg Atkinson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?