| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Trimmed lamb shanks — cut |
|
|
Into 1" cubes |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Cumin |
| 1 |
tb |
Minced garlic |
| 2 |
tb |
Red wine, such as Zinfandel |
| 4 |
|
Pearl onions |
| 1 |
lg |
Red bell pepper |
| 1 |
lg |
Yellow bell pepper |
| 2 |
ts |
Olive oil |
| 4 |
lg |
Cherry tomatoes |
|
|
Safflower oil — for coating |
|
|
Grill |
INSTRUCTIONS
1. Place cubes of lamb into a large, shallow pan. Mix together cayenne,
coriander, cumin, garlic, and wine, and pour over lamb. Toss well. Cover
with plastic wrap and refrigerate for 8 to 10 hours.
2. Peel onions and steam until soft. Seed and quarter bell peppers. Arrange
onions, bell peppers, and lamb on shish kabob skewers, leaving room for
addition of cherry tomatoes later. Brush skewered items with olive oil and
place on platter. Cover with plastic wrap and refrigerate for 8 to 10
hours.
3. Grill kabobs for 10 minutes, turning once, then add one cherry tomato to
each skewer and grill until lightly brown (5 to 10 minutes). Serve hot for
best flavor.
Recipe By : the California Culinary Academy
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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