Lovely Lamb Kebabs
Ingredients:
- 1 lb of boneless lamb leg or shoulder, cut into approximately 1 inch squares (with some of the fat kept on)
- ½ yellow onion
- 2 tbsps of vegetable oil
- ¼ cup pomegranate juice
- 1 tsp salt
- 1 tsp of freshly ground black pepper
- 2-3 cloves of garlic, minced
- ¾ tsp of cayenne
- 1 tbsp of kosher or sea salt
- 1 tsp of ground cumin
Instructions:
- Process the onion into a paste in a food processor. Add the pomegranate juice, garlic, oil, salt and pepper to the onion paste and mix together. Add the chunks of lamb in a bowl and cover with the marinade. Cover the bowl with plastic wrap and set in the refrigerator for at least 2 hours to marinate.
- If using bamboo skewers, soak them in water for 30 minutes and place a plate on top of them to prevent them from floating. Preheat your gas grill to medium-high or prepare your charcoal grill. Skewer the pieces of meat onto the skewers, leaving enough space between them so the meat browns. Place the kebabs on the hot grill.
- Grill for about 2 minutes on the first side then turn, cooking for 7-8 minutes more, turning the skewers so they get good even color.
- Combine the salt and cumin together. Cook the meat to your liking and sprinkle the cumin-salt immediately after it comes off the grill.
Uighur Lamb Kebabs • Yield: 4 servings
Ingredients:
- 1 lb of boneless lamb leg or shoulder, cut into approximately 1 inch squares (with some of the fat kept on)
- ½ yellow onion
- 2 tbsps of vegetable oil
- ¼ cup pomegranate juice
- 1 tsp salt
- 1 tsp of freshly ground black pepper
- 2-3 cloves of garlic, minced
- ¾ tsp of cayenne
- 1 tbsp of kosher or sea salt
- 1 tsp of ground cumin
Uighur Lamb Kebabs Nutrition Facts:
• Diet: Low-Carb
• Calories: 64.16
• Fat: 94.46
• Carbs: 6.55
• Protein: 85.81
• Cholesterol: 102.81
• Calcium: 10.35
• Sodium: 60.04* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.