Lamb, Tomato, and Mint Kebabs


Ingredients

  • Olive oil, for grates
  • 1 pound boneless leg of lamb, trimmed of excess fat and cut into 1-inch pieces
  • 2 teaspoons finely grated lemon zest
  • Lemon wedges, for serving
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Coarse salt and ground pepper
  • 1 pint grape tomatoes
  • 12 fresh mint leaves

Directions

  1. Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.
  2. Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.

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