Ingredients
- 1 ½ pounds skinless, boneless loin or leg of lamb meat
- 4 tablespoons fresh lemon juice
- 4 tablespoons olive oil
- ½ cup dry red wine
- ⅓ cup honey
- 1 tablespoon chopped fresh rosemary or 2 teaspoons dried
- 1 tablespoon finely chopped garlic
- 2 teaspoons ground cumin
- Salt and freshly ground pepper to taste
- 2 large red peppers, cut into 16 2-inch squares
- 2 large white onions, cut into 16 2-inch squares
- 1 medium-size eggplant, cut into 16 2-inch squares 1/2-inch thick
- 8 tablespoons coarsely chopped fresh coriander or parsley
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Nutritional Information
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Nutritional analysis per serving (4 servings)
771 calories; 50 grams fat; 17 grams saturated fat; 25 grams monounsaturated fat; 4 grams polyunsaturated fat; 46 grams carbohydrates; 7 grams dietary fiber; 35 grams sugars; 31 grams protein; 122 milligrams cholesterol; 483 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Cut the lamb into 16 2-inch cubes.
- Combine the lamb with lemon juice, olive oil, wine, honey, rosemary, garlic, cumin, salt and pepper. Blend well, cover with plastic wrap and marinate for 15 minutes.
- Preheat the oven broiler or a charcoal grill. If wooden skewers are used, soak them in cold water until ready to use.
- Drain the meat, reserving the marinade, and arrange the meat on four skewers, alternating with red pepper, onion and eggplant squares.
- Broil under high heat 3 minutes for rare on each side, brushing with the reserved marinade.
- This recipe works well with pork or chicken.
About 30 minutes
Dining and Cooking