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Lamb kabobs?

Cornbread WillyCornbread Willy Posts: 103
edited 3:54AM in EggHead Forum
A friend just brought me some "barbecue meat" spice back from the bazaar in Istanbul. I imagine it is designed for lamb - maybe with some olive oil and yogurt marinade. My question is this - what cut of lamb should I buy to make kabobs?[p]Thanks!

Comments

  • fishlessmanfishlessman Posts: 21,759
    Cornbread Willy,
    leg is good, make the tebouleh salad as well. you want them slightly charred on the exterior, but not past medium rare or they toughen up

    [ul][li]lamb kabobs[/ul]
  • WooDoggiesWooDoggies Posts: 2,390
    LambKabobs.jpg
    <p />fishlessman,[p]Wow, your's look great. I agree with using the leg cut and not cooking past med rare.
    These were marinated in yogurt, fresh lemon juice and a bunch of spices overnight.... tried to get a good char but they cooked a little too long.... flavor was good, tho.
    Next time I'll go with bigger chunks like yours and pull them off the grill a little sooner. [p]john

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