Lamb Kebabs with Charmoula Citrus Dressing
This versatile marinade is also good on a butterflied leg of lamb and lamb chops. Serve with couscous.
Cooking Methodbroiling, grilling
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, gluten-free, kosher, lactose-free, low carb, peanut free, soy free, tree nut free
Taste and Textureherby, meaty, smoky, spiced, tangy
Type of Dishskewer
- 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
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