Grilled Lamb In Uzbek Marinade
Published February 15, 2000
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large yellow onion, peeled and chopped
10 to 12 cloves garlic, peeled
3 to 4 canned plum tomatoes, drained
¼ cup chopped flatleaf parsley
¼ cup chopped cilantro
1 tablespoon coriander seed, toasted and ground
2 teaspoons cumin seeds, toasted and ground
1 tablespoon Aleppo pepper
½ teaspoon cayenne
½ cup olive oil plus extra for grilling
2 pounds boneless leg of lamb, cut into 2-inch cubes
Kosher salt and fresh black pepper
Nutritional analysis per serving (4 servings)
12 grams carbs; 154 milligrams cholesterol; 768 calories; 34 grams monosaturated fat; 6 grams polyunsaturated fat; 18 grams saturated fat; 61 grams fat; 3 grams fiber; 847 milligrams sodium; 44 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a blender or food processor, process onion, garlic and tomatoes until liquefied. Mix in parsley, cilantro, coriander, cumin, Aleppo pepper, cayenne and olive oil. Pour over lamb and marinate overnight.
- Step 2
Preheat the broiler. Thread lamb onto skewers, brush with oil and season. Broil until rare to medium rare, about 3 minutes on each side.
Private Notes
Comments
Made marinade with 1T of each spice, left out the cayenne and oil. Used shrimp instead of lamb. Marinated shrimp for 2 hours. Pan seared shrimp in olive oil for 2 minutes after removing most of marinade. Put shrimp in bowl. Added marinade to pan to heat up and reduce a little, added in leftover fresh tomato salsa. Put shrimp in pan/marinade to finish cooking. Served with basmati rice and roasted eggplant, zucchini and garlic cloves.
Used marinade as written but without oil and cayenne. Used 24 large shrimp, marinated for 2 hours. Sautéed shrimp in olive oil without marinade in cast iron pan until barely cooked. Removed shrimp to bowl. Put marinade in pan and heated up. Added fresh tomato salsa leftovers. Added shrimp back. Cooked until shrimp were cooked. 2-3 minutes. Served over basmati rice. Very tasty.
This is a wonderful recipe, but makes a lot of marinade...way too much for 2 lbs of lamb. I used some for sauce for the lamb and saved the rest. I plan to use it for both pork and chicken.