Lamb Kabobs
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
55
Spice
43
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tsp
Ground Cumin1 tsp
Salt1 tsp
Ground Coriander1 tsp
Ground Black Pepper2 cloves
Garlic (diced)2 medium
Zucchini (sliced into 1-inch chunks)1 medium
White Onion (cut into 1-inch chunks)1 cup
Hummus (prepared)Directions:
1
Special equipment: 8 wooden or metal skewers (wooden skewers should be soaked in water prior to threading) In a small bowl whisk the oil, mint, cumin, salt, coriander, pepper, garlic, lemon zest and lemon juice until combined
2
Place the lamb in the bowl; toss to coat
3
Cover and place in the refrigerator to marinate for at least 2 hours
4
Preheat the grill
5
Thread each skewer with 2 to 3 pieces of lamb, 2 tomato halves, 2 pieces of zucchini and 2 chunks of onion
6
Discard any remaining marinade
7
Grill the kabobs, turning occasionally, until they are cooked through and reach an internal temperature of 145 degrees F, 10 to 12 minutes
8
Serve with the hummus and cucumber yogurt sauce