Lamb Brochettes with Plums |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 (2 kabobs each) | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons minced fresh cilantro | 2 tablespoons olive oil | 1 tablespoon lemon juice |
| 3 teaspoons cumin, divided | 5 medium garlic cloves, minced | 1-1/2 teaspoons salt, divided |
| 1 teaspoon curry powder | 1/4 teaspoon ground red pepper | 1-1/2 pounds leg of lamb, trimmed, cut into 1-inch cubes |
| 8 fresh plums, cut into wedges | ||
| 1 | To prepare marinade, combine cilantro, olive oil, lemon juice, 2 teaspoons cumin, garlic, 1 teaspoon salt, curry powder, red pepper and black pepper in large nonreactive bowl. Add lamb and toss well. Cover with plastic wrap; marinate lamb in refrigerator for 2 hours or overnight. Drain lamb; reserve marinade. |
| 2 | Starting with lamb, alternately thread 4 lamb cubes and 4 plum wedges onto metal skewers. Brush with reserved marinade; sprinkle with remaining 1 teaspoon cumin and remaining 1/2 teaspoon salt. |
| 3 | Prepare coals for grilling or preheat broiler and cook, turning skewers occasionally, until lamb is medium-rare, 8 to 10 minutes. Transfer the brochettes to a serving platter or individual plates. |