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spicy lamb skewers

(2)
vcf847 avatar
Recipe by
Jacqueline Randall
@vcf847
Pell Lake, WI

Nutritional Information Per Serving

Calories: 359
Carbohydrates: 5.1
Cholesterol: 99mg
Fat: 22.9g
Saturated Fat: 5.3g
Fiber: 2.0g
Sodium: 174mg
Protein: 33.0g

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(2)
yield 12 serving(s)

Ingredients For spicy lamb skewers

  • 3/4 c
    olive oil, extra virgin
  • 1/3 c
    lime juice,fresh
  • 2 Tbsp
    lemon zest, grated
  • 6 clove
    garlic,minced
  • 1 Tbsp
    cumin seeds
  • 1 Tbsp
    chili powder
  • 1 Tbsp
    curry powder
  • kosher salt
  • 1 tsp
    cayenne pepper
  • black pepper freshly ground
  • 2
    jalapenos, fresh,minced
  • 3 lb
    boneless lamb loin orwell-trimmed leg, cut into 1 inch cubes
  • 1 lb
    fresh long bean or green,trimmed and cut or not
  • 2 tsp
    unsalted butter

How To Make spicy lamb skewers

  • 1
    Put 12 wooden skewers in a pan of water to soak for at least 20 minutes.

    To prepare the lamb marinade, whisk together ½ cup of olive oil, lime juice, lemon zest, garlic, cumin, chili powder, curry powder, 2 teaspoons salt, cayenne, ¼ teaspoon black pepper, and jalapenos in a medium bowl. Taste and adjust salt, pepper, cayenne, and lime juice.

    Put lamb cubes and marinade into a large glass baking dish and toss, rubbing marinade all over lamb. Thread 4 to 5 pieces of lamb onto each skewer. Place skewers into baking dish, cover with plastic wrap, and refrigerate for at least 1 and up to 4 hours.

    While lamb marinates, preheat a grill or broiler to medium-hot and prepare beans. Sauté beans in remaining ¼ cup olive oil in a large skillet over medium-high heat, stirring frequently, until they are tender and begin to blister. Stir in butter, 1 teaspoon salt, and ¼ teaspoon black pepper. When butter just begins to brown, transfer beans to a warm serving platter and drape with foil.

    Grill lamb, turning skewers every few minutes, until medium rare (internal temperature of 130 degrees), about 6 minutes. (Alternately, skewers can be broiled until medium rare.) Transfer skewers to a plate and let stand for 5 minutes.

    To serve, place long beans to the side, and lay skewers across them.

    From Without Reservations by Joey Altman

    Total Servings: 12
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