| 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 <[email protected]> on Mar 16, 1998
A Message from our Provider:
“You can spurn God’s love for only so long”