Lamb Kebabs
'Tis the season to be grilling.
Finally.
After a long, cold, snowy winter that seemed as if it were going to last forever, I didn’t even mind spending over an hour cleaning the grill. Btw, along those lines, let me recommend Greased Lightning, a product that is the most amazing cleaner there is (please don’t tell me if it’s toxic, carginogenic or anything else horrendous because this stuff is so wonderful I can’t imagine not using it).
So I’m ready for Memorial Day weekend, when my cousins come, we sit and do nothing at all for three days and eat good warm weather food and grill almost every meal.
Here’s one of our weekend dishes:
Grilled Lamb Kebabs
1-1/2 pounds boneless lamb
3 tablespoons orange marmalade
2 tablespoons apricot jam
2 tablespoons Dijon mustard
1 large clove garlic, finely chopped
1 tablespoon chopped fresh ginger
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh hot chili pepper
salt to taste
Place the lamb in a bowl. In another bowl, mix the marmalade, jam, mustard, garlic, ginger, rosemary and chili pepper. Sprinkle with salt to taste. Mix well and spoon over the lamb. Toss the meat in the jam mixture to coat all the pieces. Let marinate in the refrigerator for 1-2 hours. Preheat an outdoor grill (or oven broiler). Thread the meat pieces onto 4 skewers. Grill for about 8-10 minutes, turning the kebabs occasionally, or until nicely browned. (You can use an oven broiler.)
Makes 4 servings