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Algerian honeyed lamb kebabs

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    Source: www.backwoodshome.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, H, C, E, P
    MineralsCopper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. meat:

    2. 2 lbs. boned lamb leg cut into 1 inch cubes

    3. marinade:

    4. 3 cloves peeled fresh garlic

    5. 2 Tbsp. fresh ginger (peeled and chopped)

    6. 1 tsp. grated lemon peel

    7. 1/3 cup fresh lemon juice (the juice from about 3 medium lemons)

    8. 1/4 cup chopped fresh cilantro leaves

    9. 1/4 cup honey

    10. 2 Tbsp. anise seeds (toasted in a 350 oven and crushed)

    11. 1/2 tsp. cayenne pepper

    12. 1/2 tsp. saffron powder

    13. 1/4 cup finely diced onion

    14. 1/2 cup extra virgin olive oil

    15. 1/4 cup peanut oil

    16. 1/2 tsp. fresh ground black pepper

    Instructions Jump to Ingredients ↑

    1. Finely chop garlic and ginger with food processor or blender.

    2. Finely grate 1 tsp. lemon peel.

    3. Combine garlic, ginger, and lemon peel with remaining ingredients to complete marinade. Mix well.

    4. Combine diced lamb with marinade in a stainless steel or glass bowl and marinate over night in refrigerator.

    5. Preheat grill, broiler, or barbecue. Remove meat-marinade mixture from refrigerator and bring to room temperature. Skewer meat onto flat-bladed or twisted skewers and place at least 5 inches from the heat. Grill meat on 1 side for a few minutes then turn over and baste with marinade. Continue to cook and coat with marinade until meat is cooked to your liking. Serve with lemon wedges and fresh mint as a garnish.

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