Grilled Skewered Lamb
Published May 16, 1987
- Total Time
- 20 minutes, plus overnight marination
- Rating
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Ingredients
1 7-pound leg of lamb, all fat and gristle removed, boned and cut into 1-inch cubes
3 cups chopped red onion
2 cups red wine
1 cup olive oil
1 ½ tablespoons salt
1 tablespoon curry powder
2 teaspoons dry mustard
1 teaspoon red-pepper flakes, or more to taste
1 small bunch fresh mint, chopped
1 large green pepper, seeds removed, chopped
4 cloves garlic, chopped
Salt to taste, if desired
Freshly ground pepper to taste
Nutritional analysis per serving (10 servings)
8 grams carbs; 216 milligrams cholesterol; 928 calories; 35 grams monosaturated fat; 6 grams polyunsaturated fat; 23 grams saturated fat; 68 grams fat; 2 grams fiber; 1101 milligrams sodium; 60 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 large bowl, combine all the ingredients. Cover and let the meat marinate in the refrigerator for at least 12 hours, stirring once in a while.
- Step 2
When ready to cook, remove the meat from the marinade, wipe off the excess and arrange it on small skewers, about four to five pieces on each one. (You'll need about 20 skewers.) Reserve the remaining marinade.
- Step 3
Grill over coals or under the broiler for about six minutes, basting with the liquid of the marinade and turning the skewers to cook the meat evenly. Leave on the skewers and serve immediately.
Private Notes