Cumin and Garlic Scented Lamb Skewers
INGRÉDIENTS
- 2 Tbsp cumin seeds 30 mL
- 1 Tbsp dried red pepper flakes 15 mL
- 6 garlic cloves, finely minced
- 1 Tbsp finely minced ginger 15 mL
- 1 tsp ground Szechwan peppercorns 5 mL
- 1 tsp chili powder 5 mL
- 1 Tbsp freshly ground black pepper 15 mL
- 2 tsp sea salt 10 mL
- 1 1/2 lb lamb shoulder or leg, cut into 1-inch (2.5-cm) cubes 750 g
- 1/4 cup canola oil 60 mL
- bamboo skewers soaked in water overnight
- canola oil, for brushing
PRÉPARATION
- 1. In small, dry frying pan, heat cumin seeds over medium heat until fragrant or until they start to turn golden, about 2 minutes. Remove to cool then place into electric grinder, or mortar and pestle, and grind until fine. Place into mixing bowl and mix together well with rest of spices, garlic, pepper and salt.
- 2. In another mixing bowl, mix lamb and canola oil until well coated. Add spice mixture and mix well to coat. Cover with plastic wrap and refrigerate for at least 6 hours to overnight. Alternatively, marinate in large, heavy, resealable plastic bag and refrigerate.
- 3. Skewer four to five pieces of lamb on each skewer. Heat prepared grill or barbecue until medium high to high heat.
- 4. Brush small amount of canola oil over each skewer and grill, turning frequently, about 6 to 8 minutes, or until desired doneness.
- Tip: One tablespoon (15 mL) of ground cumin may be used in place of cumin seeds.
RENDEMENT
8 kabobs
PORTION
1 kabob
VALEUR NUTRITIVE
Per Serving
| Calories | 170 |
| Lipides | 9 g |
| Gras saturés | 2 g |
| Cholestérol | 55 mg |
| Glucides | 2 g |
| Fibres | 0 g |
| Sucres | 0 g |
| Protéines | 18 g |
| Potassium | 279 mg |
