Easter Lamb Kebabs

GrillMeister · April 2006

<p />I found a great recipe for Lamb marinade that I used yesterday for Lamb Kebabs. It was OUTRAGEOUS! I marinated for 24 hours and served the kebabs with rice, fresh Tzatziki sauce, and warm sliced Ciabatta bread. An awsome meal. Hats off to the Morgan Vally Lamb folks out in Utah for a great marinade recipe! Here's the recipe and link.[p] l Tbs. coarse black pepper
l Tbs. Kosher Salt
l/2 tsp. cayenne pepper
l tsp. cardoman
1 tsp. chopped fresh thyme
1 tsp. chopped fresh oregano
l Tbs. paprika
2 Tbs. dijon mustard
4 Tbs. chopped fresh garlic
4 Tbs. grated onion
l Cup. plain yogurt[p]Preparation:
Dice lamb into l" chunks following the natural pockets of the leg, (trim any sinew and cut against the grain).
Combine all marinade ingredients in a large mixing bowl, add lamb and allow to marinate in the refrigerator up to 24 hrs.
Remove lamb from marinade, skewer the kebob ingredients alternating the peppers, onions and lamb.
[ul][li]Morrocan Spice Lamb kebobs from Morgan Valley Lamb[/ul]

Grillicious · April 2006

GrillMeister, yum! If you're not making these for the Texas Eggfest I might. I'm still looking for, and experimenting with, what to cook at the eggfest. It's a tough job, and I'm loving every minute of it.

edbro · April 2006

GrillMeister,
We were going to make this but the only place we could find cardoman had it for something like $13. Is this a rare spice and does it always cost that much?

GenesGrill · April 2006

GrillMeister,
Those look great! What temp did you use and how long did they cook???

GrillMeister · April 2006

Grillicious,[p]Go for it! I'm pretty busy with cooking whole chickens that day! It's good stuff!

GrillMeister · April 2006

edbro,[p]I found some at World Market for $3 for a bag of it. You can substitute curry for it though. You can find it online too.
[ul][li]Cardamom at the Spice Barn[/ul]

GrillMeister · April 2006

GenesGrill,[p]I cooked them direct at about 375 for about 15 minutes, turning frequently. I checked the meat with a Thermapen and when it hit 145, I pulled them off.[p]Here's a tip for turning a skewer. You need an extra skewer and some tongs. Use the loop of the extra skewer to hold the sharp end of the kabob and use the tongs on the other end to do the turning. It allows you to pickup the whole kabob and rotate it like it's on a spit before putting back down on the grill.[p]Cheers,[p]GM

bobbyb · April 2006

GrillMeister,
Great tip! Beats fumbling around with Orka mitts as I was doing the other day.
Bob

BlueSmoke · April 2006

edbro,
Actually, $13 a pound is a pretty good price. I don't know what I paid for an ounce-plus-or-minus at the supermarket, but I'm thinking it was $4 or $5. My bulk spice supplier wants $19 a pound.[p]Cardamom is Very pungent, however, and in most usages a teaspoon is plenty. Try it in spice cake, or ginger snap cookies. [p]Ken

Chicago Wine Geek · April 2006

Thanks to those great pictures, I sent an email to Morgan Valley Lamb about shipping to Chicago. I got a call from the owner and looks like I'm buying at least a half lamb!

Easter Lamb Kebabs

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