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Recipe Provided By
"Over the Fire Cooking"Prep Time
10 min
Cook Time
15 hrs
Total Time
2 hrs 25 min
Servings
4 to 6
Ingredients
Lamb Kebabs
- 1 boneless American Lamb leg, trimmed, cubed
- 3 garlic cloves, minced
- 1 lemon, juiced
- 1 tablespoon dill, finely chopped
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 2 teaspoons cinnamon
- 2 teaspoons coriander
- Salt and black pepper, to taste
- Olive oil
- 4 to 6 skewers
Mint Yogurt Sauce
- 2 garlic cloves, pressed
- 1 lemon, juiced
- 1 cup plain yogurt
- 1 tablespoon mint, chopped
- Salt and pepper, to taste
Directions
In a bowl, add garlic, lemon juice, dill, onion powder, cumin, cinnamon, coriander, salt, pepper and oil; mix thoroughly. Pour a small portion of the marinade into a small bowl, to be used for grilling. Add cubed lamb to the large batch of marinade; mix. Refrigerate for at least 2 hours.
Build a fire in a grill or fire pit for direct cooking; make it at medium to medium-high heat.
Skewer marinated lamb. Place skewers over the fire; cook for 5 to 6 minutes per side, or until internal temperature reaches 145 degrees F. Lather kebabs with the reserved marinade that did not touch the lamb.
For Mint Yogurt Sauce: In a bowl, combine garlic, lemon juice, yogurt, mint, salt and pepper.
Pull kebabs off the grill; let rest for 4 to 5 minutes. Top with Mint Yogurt Sauce or dip.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
