Marinated Brochettes of Lamb With Honey
Published July 16, 1991
- Total Time
- About 30 minutes
- Rating
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Ingredients
1 ½ pounds skinless, boneless loin or leg of lamb meat
4 tablespoons fresh lemon juice
4 tablespoons olive oil
½ cup dry red wine
⅓ cup honey
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1 tablespoon finely chopped garlic
2 teaspoons ground cumin
Salt and freshly ground pepper to taste
2 large red peppers, cut into 16 2-inch squares
2 large white onions, cut into 16 2-inch squares
1 medium-size eggplant, cut into 16 2-inch squares ½-inch thick
8 tablespoons coarsely chopped fresh coriander or parsley
Nutritional analysis per serving (4 servings)
47 grams carbs; 122 milligrams cholesterol; 780 calories; 25 grams monosaturated fat; 5 grams polyunsaturated fat; 18 grams saturated fat; 51 grams fat; 8 grams fiber; 1297 milligrams sodium; 32 grams protein; 35 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
Cut the lamb into 16 2-inch cubes.
- Step 2
Combine the lamb with lemon juice, olive oil, wine, honey, rosemary, garlic, cumin, salt and pepper. Blend well, cover with plastic wrap and marinate for 15 minutes.
- Step 3
Preheat the oven broiler or a charcoal grill. If wooden skewers are used, soak them in cold water until ready to use.
- Step 4
Drain the meat, reserving the marinade, and arrange the meat on four skewers, alternating with red pepper, onion and eggplant squares.
- Step 5
Broil under high heat 3 minutes for rare on each side, brushing with the reserved marinade.
This recipe works well with pork or chicken.
Private Notes