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Recipes
Lamb Kebobs Serves 6
1 1/2 cups finely chopped onion 1 tablespoon lemon zest 1/4 cup fresh lemon juice 1/4 cup chopped fresh parsley leaves 1/4 cup chopped fresh cilantro leaves 3 tablespoons chopped fresh mint leaves 2 teaspoons salt 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon freshly ground black pepper 1/4 cup olive oil 2 to 2 1/2 pounds boneless leg or shoulder of lamb, cut into 1-inch cubes with some of the fat attached 6 warm pita breads, for serving Yogurt Dipping Sauce, recipe follows
In
a large bowl, combine the onion, lemon zest, lemon juice, parsley,
cilantro, mint, salt, cumin, paprika, pepper, and olive oil. Add the
lamb to the marinade and toss to coat. Cover with plastic wrap and
refrigerate for 2 to 4 hours.
Soak 8 to 10 bamboo skewers in warm water for about 1 hour before assembling the kabobs.
Preheat
the grill to high, and lightly oil the grill grates to prevent
sticking. Thread the lamb onto the soaked skewers and place on the
grill, turning to evenly cook, about 12 to 14 minutes.
Drizzle
the pitas with sauce, then wrap the pita around the meat on the skewer,
fold over and twist the skewer off the meat. Serve.
Yogurt Dipping Sauce
1/2 cup plain yogurt 1/2 cup sour cream 1 tablespoon fresh lemon juice, or more to taste 1 tablespoon chopped fresh mint leaves 1 tablespoon chopped fresh dill
Combine all ingredients in a small bowl. Refrigerate until ready to serve.
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485
Route 134, South Dennis, MA 02660
Phone: 508-394-2244
Fax:
508-394-0121
Copyright
©
Ring Bros Marketplace. All rights
reserved.
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