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Add a photoThese light Moroccan seasonings produce extremely flavorful lamb. They enhance the natural flavor of the lamb without overwhelming it. Whether you like your lamb medium rare or well done, you'll still love this marinade. You can marinate as little as 30-60 minutes for a light flavoring (if so, I would recommend marinating at room temperature), or 8 hours in the refrigerator for a richly flavored feast.
Ingredientes
- 1 large onion, grated or very finely diced
- 3 Tbsp chopped fresh flat-leaf parsley
- 3 Tbsp chopped fresh Cilantro
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp fresh ground pepper
- 1 Tbsp kosher salt
- 1 Tbsp olive oil
- 4 pounds boneless leg or shoulder of lamb cut into 1 inch cubes (trim only of very thick fat, leave other fat on)
- For Rice
- 2 cups dry rice (basmati or jasmine)
- 2 cups chicken broth
- 1/2 cup water
- 1/4 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp paprika
Direcciones
- Combine the onion, herbs, spices, salt & pepper, and oil in a large bowl or casserole dish and stir to mix. Add the lamb cubes and toss thoroughly to coat, then cover and let marinate.
- Preheat the grill to high. Put the lamb cubes on the skewers, retaining as much marinade on the lamb as possible. Arrange the kebabs on the hot grill spraying either the side of meat that will be placed on the grill, or the grill itself, with a spray olive oil or other spray oil. Turn with tongs until nicely browned, about 6 minutes for medium rare, 8 minutes for medium, 10 minutes for medium well, and 12 minutes for well done (may very depending on heat of grill). Personally, I enjoy this lamb cooked medium.
- For the rice, put rice, chicken broth, water, and spices in a rice cooker or pot. If a pot, bring to a boil and then simmer for 20 minutes or so. When holes appear in the top of the rice, remove from heat, fluff with a fork, and let sit for 3-5 minutes before serving.
- Place rice on a plate and serve the kebabs over the rice
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 8 servings | |
| Calories 367 | |
| Calories from Fat 27 | 7% |
| Total Fat 3.02g | 4% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 1103mg | 46% |
| Potassium 816mg | 23% |
| Total Carbs 39.93g | 11% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.87g | 1% |
| Protein 41.59g | 67% |
Menus and Pairings
Va Bien Con: turkish salad
Wine and Drink Pairings: Syrah blend
Evaluaciones
08 de Octubre de 2009
These were super yummy...and my kids liked it too, so that is always a bonus. Would definately give these a try!Yo he cocinado/probado esta receta
08 de Octubre de 2009
Sounds excellent. I only cook a leg of lamb or something other than chops once or twice a year and always for entertaining. Since these dishes are always for friends and relatives I look for something special or different. This will be my next lamb dish.
13 de Octubre de 2009
Only had time for 1 hour of marinating and this turned out very tasteful. Yes even the kids loved it too. This went very well with a Syrah-Shiraz wine just perfectly.Yo he cocinado/probado esta receta
Comentarios
08 de Octubre de 2009We love lamb. For a variation add some dry coriander to the marinade along with the cumin. It give the lamb a slight floral, citrusy taste that complements the other spices.
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