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LAMB KEBABS WITH CHERMOULA CITRUS DRESSING
Contributed by: Elizabeth Bailey
2 lbs. leg of lamb, trimmed of excess fat and sinew, cut into 1 1/2- to 2-inch pieces
1 small onion, roughly chopped
1 cup charmoula dressing made with lemon juice
Sea salt and freshly ground black pepper
Lemon wedges, for garnish
Put the lamb in a nonreactive container. Combine the onion and chermoula citrus dressing in a blender and puree. Pour this mixture over the meat and toss well to cover. Marinate overnight in the refrigerator or at room temperature for a few hours, or both. Bring to room temperature before broiling or grilling.
Preheat a broiler or a gas grill or make a charcoal fire.
Thread the meat on four metal skewers. Brush with olive oil and sprinkle with salt and pepper. Broil or grill the meat to the desired degree of doneness, turning once, 8-10 minutes for medium rare. Serve immediately with lemon wedges.
Source: â€œMediterranean Freshâ€� by Joyce Goldstein
(This recipe was contributed as part of a "Cook of the Week" feature.)