- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 10 Times
Recipe
This versatile marinade is also good on a butterflied leg of lamb and lamb chops. Serve with couscous.
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
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.






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