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Ingredients
| fresh thyme: 2 tsp |
| salt: 1 tsp |
| ground cumin: 1 tsp |
| paprika: 1 tsp |
| black pepper: 1/2 tsp |
| saffron: 1/4 tsp |
| olive oil: 1/4 cup |
| bay leaf: 1 |
| lamb - loin: 2 lbs |
| parsley: 2 Tbl |
Moorish Lamb Kabobs
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
12 min -
Servings
8 serving(s)
Tags
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.
*If using wooden skewers, soak them in water for at least 1 hour before grilling.