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Lamb kabobs?

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Cornbread Willy
Cornbread Willy Posts: 103
edited November -1 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!
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  • fishlessman
    fishlessman Posts: 32,757
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    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]
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • WooDoggies
    WooDoggies Posts: 2,390
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    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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