Charcoal-Grilled Lamb Kebobs

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

Too many spreads and dips leave some people craving something more substantial during stand-up events. These grilled kebobs will satisfy the most confirmed meat lovers in the crowd. You can bone and trim the lamb yourself or ask a butcher to do the job for you.

Ingredients

Steps

1. Place lamb pieces in a 1-gallon lock-top plastic bag. In a small mixing bowl combine olive oil, vinegar, black pepper, cinnamon, cumin, and basil and pour into bag. Squeeze air out of bag, seal, and place in a 9-by-13-inch or similar baking dish to catch juices if bag leaks. Refrigerate 24 hours, turning bag over several times.
2. Remove bag from refrigerator 2 hours before grilling time. Drain marinade from lamb and thread pieces onto presoaked bamboo skewers or metal skewers. Salt lightly. Grill over a hot charcoal fire or gas grill about 5 minutes, turning once, until meat is medium-rare or as you prefer it. Slide lamb off skewers onto a platter garnished with basil or parsley sprigs. Have a small container of wooden toothpicks in the center of the platter for guests to serve themselves, and a small bowl for used picks close by.

Notes

• Suggested Wine: Zinfandel or Cabernet Sauvignon
• Use a preheated broiler to cook the skewered lamb if outdoor grilling is impractical. Pour cold water to a depth of 1/2 inch in bottom of broiler pan to prevent excess smoking.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.