For a casual dinner, you can grill (or broil) these skewers in about 10 minutes. For company, try a butterflied boneless leg and carve at the table (see the Variation that follows).
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2008
Ingredients
Red Onion Salsa:
Method
Trim any fat from lamb; cut lamb into 2-inch (5 cm) cubes to make 48 pieces. Toss with oil, paprika and cumin. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)Thread about 6 cubes of meat onto each of 8 metal skewers. Sprinkle with salt. Place on greased grill over medium-high heat; close lid and grill, turning once, for 10 to 12 minutes or until browned but slightly pink inside.
Red Onion Salsa: Meanwhile, in bowl, combine onion, tomatoes, garlic, oil, vinegar, basil, salt and pepper. Serve with lamb.
Nutritional facts Per serving: about
- Sodium 421 mg
- Protein 36 g
- Calories 325.0
- Total fat 18 g
- Cholesterol 128 mg
- Saturated fat 5 g
- Total carbohydrate 4 g
%RDI
- Iron 26.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 8.0
- Vitamin C 10.0
