Middle Eastern Lamb Kebabs Recipe

  1. Place all ingredients except lamb in a large, nonreactive bowl and whisk to combine.
  2. Add lamb and toss until thoroughly coated.
  3. Cover and refrigerate for at least 6 hours or up to 24 hours.
  4. Remove lamb from refrigerator and let come to room temperature, about 30 minutes.
  5. Meanwhile, if using wooden skewers, soak in water at least 30 minutes before using.
  6. Heat grill or seasoned grill pan to medium heat.
  7. Meanwhile, thread each skewer with 5 to 6 pieces of lamb, separating pieces by about 1 inch.
  8. Season lamb skewers with kosher salt and freshly ground black pepper.
  9. Coat the grill with a thin layer of oil, and grill skewers to desired doneness, about 10 minutes total for medium, turning as needed so they cook evenly.
  10. Remove from grill and serve.

olive oil, milk, red wine vinegar, kosher salt, ground allspice, freshly ground black pepper, freshly ground white pepper, ground cumin, lamb meat, wooden

Taken from www.chowhound.com/recipes/middle-eastern-lamb-kebabs-12099 (may not work)

Another recipe

Switch theme