"I shall content myself with merely declaring my firm conviction that, for the seeker who would live in fear of God and who would see Him face to face, restraint in diet both as to quantity and quality is as essential as restraint in thought and speech." -Mahatma Gandhi

Thursday, January 14, 2010

Lemon-Rosemary Lamb Kabobs

-1 pound lean boneless leg of lamb (lamb chops work too, but get 2 pounds if they have a bone in them)
-1/4 cup olive oil
-1 teaspoon finely shredded lemon peel
-3 tablespoons lemon juice
-1 tablespoon snipped fresh rosemary
-1/2 teaspoon ground cumin
-1/4 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-2 cloves garlic, minced
-2 small red onions, each cut lengthwise into 8 wedges

1. Trim fat from meat. Cut meat into 1 1/2-inch pieces. Place meat in a plastic bag set in a shallow dish. For marinade, combine oil, lemon peel, lemon juice, rosemary, cumin, pepper, garlic, and 1/4 teaspoon salt. Pour over meat; seal bag. Marinate in refrigerator 2 to 6 hours, turning occasionally.

2. In a medium saucepan cook onions, covered in a small amount of boiling water for 3 minutes; drain. Drain meat, reserving marinade. On 8 long metal skewers, alternately thread the meat and onion wedges, leaving about a 1/4-inch space between pieces. Brush onion wedges with some of the marinade.

3. For a charcoal grill, place kabobs on grill rack directly overm edium coals. Cover and grill for 12 to 16 minutes for medium (160 degrees F), turning and brushing once with marinade halfway through grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.

Makes 4 servings
Nutrition Facts per serving:
Chol.-200 mg

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