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Ingredients Jump to Instructions ↓

  1. 1 large cucumber

  2. 2 cups (8 ounces) sour cream or plain yogurt

  3. 2 teaspoons lemon juice

  4. 1/8 teaspoon garlic powder

  5. 1/8 teaspoon dill weed

  6. 1/8 teaspoon pepper

  7. KABOBS:

  8. 2 cups buttermilk

  9. 2 teaspoons ground turmeric

  10. 2 teaspoons curry powder

  11. 1 teaspoon coarsely ground pepper

  12. 1 teaspoon chili powder

  13. 1 teaspoon minced fresh sage

  14. 1/2 teaspoon salt

  15. 2-1/2 pounds lean boneless lamb, cut into 1-inch cubes

  16. 16 cubes fresh pineapple (1-inch)

  17. 16 cherry tomatoes

  18. SALAD:

  19. 8 cups torn leaf lettuce

  20. 2 cups torn romaine

  21. 2 cups torn Bibb or Boston lettuce

  22. 1/2 large sweet onion, sliced

  23. 1/2 medium red onion, finely chopped

  24. 1 medium tomato, chopped

  25. 1/2 cup bean sprouts

  26. 1/2 cup green grapes, quartered

  27. 1/2 cup chopped walnuts

  28. 1/2 cup crumbled feta cheese

  29. 1/4 cup butter, softened

  30. 2 tablespoons honey

  31. 4 pita breads (6 inches), halved and warmed

Instructions Jump to Ingredients ↑

  1. Spicy Lamb Kabobs Recipe photo by Taste of Home Peel cucumber and remove seeds. Place cucumber in a food processor; cover and process until finely chopped. Remove half of cucumber; set aside. Process remaining cucumber until pureed. Combine pureed cucumber and reserved cucumber; stir in the sour cream, lemon juice and seasonings. Refrigerate for at least 1 hour.

  2. In a small bowl, combine the first seven kabob ingredients. Pour 1-1/2 cups marinade into a large resealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.

  3. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb, pineapple and tomatoes.

  4. In a large bowl, combine the lettuces, onions, tomato, sprouts, grapes and walnuts; sprinkle with cheese. Set aside.

  5. Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with reserved marinade.

  6. Beat butter and honey until blended; brush over pitas. Serve with kabobs, salad and sauce. Yield: 8 servings.

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