Kosher Meat
| Grilled Lamb Kebabs with Coriander and Cumin |
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Adapted from Bon Appétit Magazine Ingredients: 1 1/2 tablespoons olive oil Directions: Prepare barbecue (medium–high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Marinate several hours or overnight. Thread lamb on skewers, leaving 1/2-inch space between each piece. Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve. Notes: Yield: 2 Servings; Can Be Doubled *KosherEye recommends the Fire Wire Flexible Grilling Skewers |
