Toasting then grinding your own spices adds a flavour boost to any dish. Serve these Mediterranean-inspired kabobs with thick yogurt and pita bread. You can also thread vegetables, such as sweet or hot peppers, onions and cherry tomatoes, onto the skewers.
- Portion size 8 servings
Ingredients
Method
Cut lamb into 1-inch (2.5 cm) cubes.
In skillet, toast curry powder, coriander seeds, paprika, cumin seeds, thyme and hot pepper flakes over medium heat for about 30 seconds or until fragrant. Let cool slightly. Transfer to spice grinder or mortar and pestle; grind to fine powder.
In glass bowl, combine spices, parsley, oil, garlic, lemon juice, salt and pepper. Add lamb, stirring to coat; cover and marinate in refrigerator for 2 hours, stirring occasionally. (Make-ahead: Refrigerate for up to 8 hours.)
Reserving marinade, thread lamb onto 8 skewers, leaving 1/4-inch (5 mm) space between cubes. Place on greased grill over medium-high heat; brush with marinade. Close lid and cook, turning occasionally, for 12 minutes or until browned yet still pink inside.
Nutritional facts <b>Per main-course serving:</b> about
- Sodium 496 mg
- Protein 23 g
- Calories 283.0
- Total fat 20 g
- Cholesterol 74 mg
- Saturated fat 4 g
- Total carbohydrate 2 g
%RDI
- Iron 22.0
- Folate 11.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 7.0
