Grilled Cumin Lamb Kabobs

by Gavan on August 26, 2009

Grilled Lamb Kebabs

Why is it that I like cumin so much? I don’t have many memories of eating it growing up (apart of learning how to use it at Ballymaloe). So what is it that attracts me to its peppery nutty flavour? It’s really just down to how good it makes food taste.

Along with flavour cumin has many health benefits including aiding digestion, supplying a good source of iron and research is starting to show that cumin seeds may also have anti-carcinogenic properties. It’s also a must have in many Mexican and Middle Eastern dishes and is available both in its whole seed form (like we used in the last post) or ground into a powder. Actually, now that I look back, I’ve used cumin in several of my recipes from tortilla soup to glazed baby carrots to Spanish potatoes and of course last week we used cumin in conjunction with our turmeric recipes.

RECIPE:
Serves 2

1 1/2 lbs Organic/Sustainable lamb shoulder or leg of lamb – cut into uniform pieces (Ask your butcher to cut it for you, much easier)
1/2 green pepper – cut in cubes
1/2 red onion – cut into cubes
1 tsp ground cumin
3 tbsp olive oil
1/4 tsp salt
1/2 lemon – zested

DIRECTIONS:
Preheat barbecue or stove top grill pan.

Begin by mixing the oil, cumin, salt and lemon juice in a small bowl.  Assemble the kabobs as per the photo, alternating between lamb and red onion with green pepper at the top and bottom of each skewer.

TIP: Soak the bamboo skewers in water for at least 2 hours before grilling. This will help prevent the skewers from burning.

Once together and ready to cook, brush all sides of the lamb with the olive oil mixture. Spray your grill or grill pan with olive oil spray. Sear the lamb for 15 minutes on all sides or until nice and pink inside, 130°F for medium rare.

Tatziki

1 cup fat-free Greek yogurt
1 tbsp fresh mint
1/4 cup diced cucumber
1/2 lemon – zested
pinch S&P to taste

Mix all above ingredients together and serve with grilled Lamb. This works really well with it. Cool and refreshing. (Sounds like a toothpaste commercial!)

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 2 comments… read them below or add one }

emily July 2, 2011 at 12:03 pm

Thanks for this recipe- i was recently in China, and one of the foods you can find nearly anywhere is cumin lamb kabobs… i’ve been trying to find a recipe since i’ve been back, and this is what i’ve been looking for!

Gavan July 26, 2011 at 2:56 pm

That’s awesome, thanks Emily. I appreciate you taking the time to comment.
Cheers.

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