Grilled Lamb And Melon Kebabs - Bon Appetit Recipe

Grilled Lamb And Melon Kebabs - Bon Appetit Recipe

Yield: 30 kebabs
Recipe by luhu.jp

Ingredients:
3 tbsp: Olive oil,
1/4 tbsp: Ground coriander,
2 tbsp: Balsamic vinegar* or red,
1 lbs: Lean lamb, (leg or well-
-wine vinegar,
-trimmed shoulder), cut
1 1/2 tbsp: Chopped fresh rosemary OR,
-into 1-inch cubes,
1/2 tbsp: Dried, crumbled
30: , (about) 1-inch cubes
1: Garlic clove, finely chopped
-cantaloupe,
1/2 tbsp: Ground cumin,
30: , (about) 6-inch-long bamboo
1/2 tbsp: Salt,
-skewers, soaked in water 1
1/2 tbsp: Freshly ground pepper,
-hour and drained,
1/4 tbsp: Cayenne pepper,

Directions:

Combine first 9 ingredients in small bowl. (Can be prepared 2 days
ahead. Cover and refrigerate.) Place lamb in glass baking dish. Pour
marinade over lamb, turning to coat well. Cover and marinate 2 hours
at room temperature, or up to 8 hours in refrigerator.

Drain lamb, reserving marinade. Thread 1 piece of melon and 1 piece
of lamb on each skewer. Return to bakinc, dish, Spoon reserved
marinade over meat. (Kebabs can be prepared 4 hours ahead. Cover and
refrigerate.)

Prepare barbecue grill (medium heat). Arrange skewers around edges of
grill. Cook until lamb is slightly charred on outside and pink on
inside, turning occasionally, about 5 minutes. Arrange skewers on
platter.

*Available at specialty foods stores, Italian markets and some
supermarkets.

Bon Appetit/August/89 Scanned & fixed by Di and Gary


Source from luhu.jp