Wednesday, June 30, 2010

Moroccan Lamb Kabobs

These are d-e-l-i-c-i-o-u-s! Full of flavor and juicy. We used grassfed lamb (Farmer's Market!) - optimal nutrition and healthy dose of omega 3's! (grassfed meats have 2-4 times MORE omega-3 fatty acids!).
If you are not a fan of lamb ( might want to try grassfed....), you can use any type of meat.

1/4 cup olive oil
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh parsley
1/2 onion, grated
1 tablespoon sweet paprika
2 garlic cloves, minced
1 teaspoon ground cumin

1 tsp rosemary
1/4 cup fresh lemon juice
1 teaspoon pepper

2-3lbs grassfed lamb, cut into 2-3" cubes

Mix all the ingredients in an extra large ziploc (or divide marinade between two smaller ziplocs) until well-blended.

Place lamb in the marinade and refrigerate minimum two hours or overnight - overnight brings out the best flavor!

Fire up the grill! We use charcoal, but you can use your gas grill if you must. Flavors brought about with gas grills simply do NOT compare to charcoal, but we'll forgive you.
Thread the meat on skewers and grill over med-high heat for approximately 12 minutes, turning the kabobs every 4 minutes.

I serve this with a side salad tossed with olive oil and some balsamic vinegar. Mmmmm!

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