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Moroccan Spiced Lamb Kebabs - Wow!

GrillMeister
GrillMeister Posts: 1,608
edited November -0001 in EggHead Forum
LambKebab1.jpg
<p />Wow,[p]I finally found some cardamon and tried these Moroccan Lamb Kebabs again and they turned out fantastic after marinating for 24 hours. The hardest part was cubing a boneless leg of lamb from Costco. It's a bit of work to trim the fat & sinew, but after last nights dinner I must say it was worth it. [p]I just cubed the lamb meat and tossed it in a zip lock bag with this marinade for up to 24 hours. I did the 24 hour marinade and the results are WOW. It Rocks![p]Served it up with fresh home made Tzatziki, basmati rice, and fresh ciabatta bread.[p]Oh yeah, here's a tip for turning skewers on the egg. If you look in the picture, you'll see on the left side I am using the rounded part of an extra skewer to pick up the pointy end of a kebab. I then use tongs to rotate it and set it back down. Picking it up this way allows the kebab to rotate freely and it works like a charm.[p]Here's the receipe with a link to where I found it on the Net. Highly recommended.[p]Cheers,[p]GrillMeister[p][p]Lamb Marinade:
1 Tbs. coarse black pepper
1 Tbs Kosher Salt
1/2 tsp. cayenne pepper
1 tsp. cardamon,
1 tsp chopped fresh thyme,
1 tsp chopped fresh oregano
1 Tbs. paprika
2 Tbs Dijon mustard
4 Tbs chopped fresh garlic
4 Tbs. grated onion
1 Cup Plain yogurt
[ul][li]Moroccan Spiced Lamb Kebabs[/ul]

Cheers,

GrillMeister
Austin, Texas
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Comments

  • Photo Egg
    Photo Egg Posts: 12,137
    GrillMeister,
    I can't wait to try. Lora does not care for Lamb but she did try almost all the food at the Eggfest and loved it.
    Some she normally would not eat so I think she might change her mind on the lamb.
    Take care,
    Darian
    Thank you,
    Darian

    Galveston Texas
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  • dhuffjr
    dhuffjr Posts: 3,182
    GrillMeister,
    That looks great I'm saving this one to the HD for later!
    How long on the cook per side? We ate at a middle eastern resturant in Columbus a couple years ago and the food was fantastic. They did the kabobs all with ground meat (except for the chicken)and cooked it on flat skewers.
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  • GrillMeister
    GrillMeister Posts: 1,608
    dhuffjr,[p]I grilled them direct on an extended grid about 5 to 7 minutes a side at 450 dome temp. I checked them with my Thermapen and when they hit 140 internal, I took them off.[p]I can't wait to have the leftovers for lunch. Hmmm.

    Cheers,

    GrillMeister
    Austin, Texas
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  • GrillMeister
    GrillMeister Posts: 1,608
    Photo Egg,[p]Try it. You'll like it!

    Cheers,

    GrillMeister
    Austin, Texas
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