Grilled Lamb In Uzbek Marinade

Ingredients

• 1 large yellow onion, peeled and chopped
• 10 to 12 cloves garlic, peeled
• 3 to 4 canned plum tomatoes, drained
• ¼ cup chopped flatleaf parsley
• ¼ cup chopped cilantro
• 1 tablespoon coriander seed, toasted and ground
• 2 teaspoons cumin seeds, toasted and ground
• 1 tablespoon Aleppo pepper
• ½ teaspoon cayenne
• ½ cup olive oil plus extra for grilling
• 2 pounds boneless leg of lamb, cut into 2-inch cubes
• Kosher salt and fresh black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    765 calories; 60 grams fat; 17 grams saturated fat; 33 grams monounsaturated fat; 5 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 44 grams protein; 154 milligrams cholesterol; 198 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a blender or food processor, process onion, garlic and tomatoes until liquefied. Mix in parsley, cilantro, coriander, cumin, Aleppo pepper, cayenne and olive oil. Pour over lamb and marinate overnight.
2. Preheat the broiler. Thread lamb onto skewers, brush with oil and season. Broil until rare to medium rare, about 3 minutes on each side.