| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Spanish |
Consuming, Passions |
4 |
Servings |
INGREDIENTS
| 750 |
g |
Lean lamb, fillet or leg |
| 1 |
|
Finely chopped onion |
| 1 |
T |
Chopped fresh rosemary, or |
|
|
1 tsp dried |
| 2 |
T |
Extra virgin olive oil |
| 2 |
T |
Lemon juice |
|
|
Grated rind of lemon |
|
|
optional |
| 1 |
T |
Natural yoghurt, plain |
| 1/2 |
t |
Paprika |
| 1 |
t |
Ground cumin |
| 1 |
|
Cloves garlic, finely |
|
|
chopped 1 |
|
|
To 2), To 2 |
|
|
Mixed vegetables of choice |
|
|
zucchini slices |
|
|
cherry tomatoes |
|
|
baby squash |
| 1 |
c |
Prepared burghul, soaked for |
|
|
10 |
|
|
minutes in water |
| 1 |
c |
Finely chopped parsley |
| 1/2 |
c |
Finely chopped mint |
| 2 |
T |
Finely chopped tomato flesh |
| 1 |
|
Spanish onion, finely |
|
|
chopped |
| 2 |
T |
Finely chopped, peeled |
|
|
cucumber |
| 2 |
|
Or so Tbsp lemon juice |
|
|
adjust to taste |
| 2 |
T |
Extra virgin olive oil |
INSTRUCTIONS
Cut meat into 2.5 cm cubes. Toss with onion and rosemary. In a small
bowl mix oil, lemon juice, lemon rind (if using), yoghurt, paprika,
cumin and garlic. Stir into lamb. Cover and refrigerate at least four
hours, preferably overnight. Drain burghul. Mix with other
ingredients. Chill until needed. Thread lamb pieces onto skewers -
which have been soaked in water to prevent them burning - alternating
with vegetables. Baste with marinade and grill or barbecue - taking
care not to overcook the meat. Serve with Tabbouleh salad and flat
pitta bread. Serve with Hazelnut Cream Dressing. Leftover potential:
Poor. Converted by MC_Buster. Per serving: 151 Calories (kcal); 14g
Total Fat; (79% calories from fat); 1g Protein; 7g Carbohydrate; 0mg
Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat;
1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.
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