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| General Category : Main Course |
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| Food Group : Meat-Lamb, Vegetables |
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| Preparation Method : BBQ |
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| A fragrant fresh-herb marinade enlivens these lamb-and-mushroom kabobs. |
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Ingredients
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1-1/2 lb (750 g) boneless lamb leg, cut in 1-inch/2.5 cm cubes |
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12 mushrooms |
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Marinade: |
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2 cloves garlic, smashed |
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2 anchovy fillets |
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1 green hot pepper, seeded and chopped |
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1/2 cup (125 mL) chopped fresh coriander |
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1/3 cup (75 mL) packed mint leaves |
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1/4 cup (60 mL) chopped onion |
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1 tbsp (15 mL) chopped gingerroot |
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3 tbsp (45 mL) extra-virgin olive oil |
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2 tbsp (30 mL) lemon or lime juice |
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2 tsp (10 mL) fennel seeds |
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1/2 tsp (2 mL) ground cumin |
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1/4 tsp (1 mL) black pepper |
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Pinch ground cloves |
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Preparation
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Marinade: In food processor, whirl together garlic, anchovies, hot pepper, coriander, mint, onion, ginger, half of the oil, lemon juice, fennel seeds, salt, cumin, pepper and cloves until paste.
In bowl, toss lamb with all but 1 tbsp/15 mL of the paste to coat and, in separate bowl, toss together reserved paste, mushrooms and remaining oil; let stand for at least 20 minutes or, refrigerated, for up to 8 hours. Thread lamb and mushrooms onto skewers. Grill over medium-high heat until lamb is medium-rare, 8 to 10 minutes.
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Nutritional information
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Per each of 6 servings: about 213 cal, 22 g pro, 12 g total fat (3 g sat. fat), 4 g carb, 1 g fibre, 76 mg chol, 452 mg sodium. % RDI: 3% calcium, 20% iron, 2% vit A, 7% vit C, 4% folate.
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Source
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Homemakers Magazine: Summer 2007
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