Saturday, January 2, 2010

Savory Saturday - Lamb Kabobs

We were busy today taking down Christmas ornaments and putting them away.  Spent a little bit of time raking some leaves and before we knew it the sun was down.  Grilling is often our solution for hungry tummies when time is limiting.  Moroccan Lamb Kabobs with Mint Yogurt Sauce was for dinner.  Yummy.  This is one of our favorite recipes for lamb.  Our friends who swore they didn't like lamb ate it with gusto.  Make several batches of the spice/seasoning mixture and store in a jar for faster preparation in the future. 

Moroccan Lamb Kabobs*
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds boneless lef of lamb, cut into 1-inch cubes
Mint-Parsley Yogurt Sauce (Recipe also provided here)

Combine all spices and seasonings in a bowl.  Place lamb cubes in a shallow baking dish.  Sprinkle and rub spice mixture into lamb with hands.  Thread lamb cubes into skewers.

Preheat a grill or grill pan to high heat.  Grill kabobs for 3 minutes per side, or until cooked to desired doneness.  Transfer to serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.

Mint-Parsley Yogurt Sauce
1 cup plain yogurt
1 tablespoon mayonnaise
2 tablespoons lemon juice
2 cloves garlic, finely minced
1 tablespoon finely chopped mint leaves
2 tablespoons finely chopped parsley
Salt and ground black pepper

Combine first six ingredients and season with salt and pepper.  Cover and refrigerate until ready to serve. 

Happy tummies make happy faces. 

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