A 4 oz. portion of aromatically seasoned lamb kebab done to a turn. Served with a Mezze Plate of Hummus & Tzetziki it’s no wonder that minimizing meat, reducing saturated fat and avoiding excess sodium can taste so good!
| Prep Time | 15 Minutes |
| Cook Time | 7 Minutes |
| Servings |
4 People
|
Ingredients
- 1 lb Leg of Lamb (cut to 1” cubes)
- 1 Tbsp cumin
- 1 Tbsp coriander
- 3 ea garlic cloves (minced)
- 1 tsp Rosemary (finely minced)
- 2 Tbsp olive oil
- .5 ea lemon
Garnish Ingredients
- .33 cup Hummus
- .33 cup Tzetziki
- 1 fan romaine lettuce leaves
- 1 ea Tomato
- 1 dz Kalamata Olives
- 3 ea Pickled Pepperoncini
- 1 ea Whole Wheat Pita Pocket
Ingredients
Garnish Ingredients
|
|
Instructions
- Trim all fat and sinew from the lamb. Then cut into 1” cubes. Place in a mixing bowl and combine with the ground cumin, coriander, minced garlic, finely minced rosemary, black pepper and olive oil. Coat the meat thoroughly with the marinade. Cover and let stand up to an hour in the refrigerator.
- Arrange approximately 4 oz. of lamb on each metal skewer, keeping the lamb cubes pressed together, not separated. Grill the skewered lamb chunks on a fairly hot grill to a doneness of medium rare or medium. Turn the skewers a few times to get a light char on all sides. Squeeze with the juice of half a lemon about halfway through the grilling process. It brightens the flavors.
- Decorate a serving plate with a few leaves of Romaine. Dress with small containers of Hummus or Tzetziki, or both, along with tomato, olives, pickled peppers and a toasted round of whole-wheat Pita. Remove the lamb from the skewer and serve.
Recipe Notes
Keep the lamb very lean and just 4oz. per serving. The herbs, spices and lemon completely eliminated the need for salt!
Share this Recipe