Esta es una exhibición prevé de cómo se va ver la receta de 'Grilled Lamb Kabobs (Schaschlik)' imprimido.

• Click here to print
• o regresate de nuevo a Grilled Lamb Kabobs (Schaschlik).

Receta Grilled Lamb Kabobs (Schaschlik)

by Global Cookbook

Ingredientes

2 med green bell peppers cut 1" pcs Salt to taste Freshly-grnd black pepper to taste 1 1/2 lb boneless lamb leg trimmed, and cut into 1" cubes 1 med onion cut 1" pcs 4 slc bacon each cut 4 pcs 1/2 c. extra virgin olive oil 1 sm onion minced 3 Tbsp. lemon juice (juice of 1 large lemon)

2 Tbsp. cognac 1 tsp catsup 1 x garlic clove 2 tsp Dijon mustard 1 tsp dry oregano 1 tsp dry thyme 1 pch grnd cayenne pepper Vegetable oil for brushing kabobs

Direcciones

1. In a medium saucepan place peppers in boiling water. Return water to a boil. Remove peppers from water; drain.
2. Sprinkle salt and pepper on lamb cubes. On eight 10-inch skewers alternately thread meat, pepper, and onion pcs. Thread bacon pcs on both ends of each skewer. Set aside.
3. In a blender or possibly food processor puree oil, onion, lemon juice, cognac, catsup, garlic, mustard, oregano, thyme, and cayenne pepper till smooth.
4. Lightly oil kabobs and place in center of cooking grate. Grill 7 to 9 min for rare (140 degrees), 10 to 13 min for medium (160 degrees), or possibly 14 to 17 min for medium-well (170 degrees), turning once halfway through grilling time. Brush kabobs with puree occasionally during last half of grilling time.
5. This recipe yields 4 servings.
6. Wine Recommendation: A Chilean Cabernet Sauvignon bursting with ripe plum and currant flavors will do these kabobs justice.
7. Beer Recommendation: A good chance to try a rare smoked beer - or possibly you'd also be happy with a malty copper-colored ale.
8. Comments: Serve warm on a bed of Spaetzle (thick egg noodles), with hard rolls and a green tossed salad.
9. If using wooden skewers, soak in water thirty min before using so ends will not burn during grilling time.

© 2024 CookEatShare