broiling, grilling Moroccan, mediterranean
lamb-kebabs-with-charmoula-citrus-dressing

Photo by: Andre Baranowski
Comments: 0
 

Recipe

This versatile marinade is also good on a butterflied leg of lamb and lamb chops. Serve with couscous.

Yield : Serves 4

Ingredients

  • 2 pounds leg of lamb, trimmed of excess fat and sinews, cut into 1½- to 2-inch pieces
  • 1 small onion, roughly chopped
  • 1 cup charmoula citrus dressing made with lemon juice
  • Olive oil
  • Sea salt and freshly ground black pepper
  • Lemon wedges, for garnish

Directions

Put the lamb in a nonreactive container. Combine the onion and charmoula citrus dressing in a blender and puree. Pour this mixture over the meat and toss well to cover. Marinate overnight in the refrigerator or at room temperature for a few hours, or both. Bring to room temperature before broiling or grilling. Preheat a broiler or a gas grill or make a charcoal fire. Thread the meat on 4 metal skewers. Brush with olive oil and sprinkle with salt and pepper. Broil or grill the meat to the desired degree of doneness, turning once, 8 to 10 minutes for medium rare. Serve immediately with lemon wedges.


© 2008 Joyce Goldstein
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, 2 tablespoons of olive oil to brush the kebabs, but does not include charmoula. For nutritional information on charmoula, please follow the link above.

689kcal (34%)
43mg (4%)
22mg (37%)
1mcg RAE (0%)
589mg
55mg
39g
1g
2g
5g
163mg (54%)
419mg (17%)
23g (115%)
57g (88%)
4mg (22%)
 

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