| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
T |
Olive oil |
| 2 |
t |
Red wine vinegar |
| 1 |
|
Garlic clove, minced |
| 3/4 |
t |
Ground cumin |
| 3/4 |
t |
Ground coriander |
| 1/2 |
t |
Cayenne pepper |
| 1/4 |
t |
Salt |
| 1 1/3 |
lb |
Lamb shoulder arm |
|
|
round-bone chops |
|
|
trimmed boned cut into |
|
|
1-inch pieces up to |
|
|
1-1/2 |
| 4 |
|
Bamboo skewers, soaked in |
|
|
water 10 minutes |
|
|
Servings, Can Be Doubled |
INSTRUCTIONS
Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 7
ingredients in medium bowl to blend. Add lamb; toss to coat evenly.
Let stand 5 minutes. Thread lamb on skewers, leaving 1/2-inch space
between each piece. Grill or broil lamb until crusty brown outside but
still pink inside, turning occasionally, about 8 minutes. Arrange
skewers on plates and serve. Bon Appétit May 1995 Posted to
recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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