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Saturday, September 18 2010
Ingredients
2 tsp.  snipped fresh thyme
1 tsp.  salt
1 tsp.  ground cumin
1 tsp.  hot pimenton (smoked sweet paprika) or paprika
1/2 tsp.  black peppercorns
1/4 tsp.  saffron threads
1/4 cup  olive oil
1   bay leaf
2 lb.  boneless lamb shoulder, cut into 1-inch cubes
2 Tbsp.  snipped fresh parsley

Directions
1. In a mortar and pestle, combine thyme, salt, cumin, pimenton, peppercorns, and saffron. Grind until combined. Stir in olive oil.
2. In a medium bowl, combine spice mixture, bay leaf, and lamb. Toss to coat. Cover and marinate in the refrigerator for 8 hours or overnight, stirring occasionally. Remove and discard bay leaf.
3. Thread the lamb cubes on eight long skewers.* For a charcoal grill, grill lamb on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes for medium doneness (160 degrees F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place lamb on grill rack over heat. Cover; grill as above.) To serve, sprinkle lamb with parsley. Makes 8 servings.
4. *If using wooden skewers, soak them in water for at least 1 hour before grilling.

Nutrition Facts
Calories 209, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 72 mg, Sodium 351 mg, Carbohydrate 0 g, Total Sugar 0 g, Fiber 0 g, Protein 23 g. Daily Values: Vitamin C 3%, Calcium 2%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 02:12 pm   |  Permalink   |  0 Comments  |  Email
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