Lamb and Dates Skewers With Bacon |
|
 |
Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
|
A recipe from Ricardo Ingredients:
3 tablespoons sour cream |
3 tablespoons orange juice |
2 garlic cloves, finely chopped |
1 tablespoon honey |
1 tablespoon harissa |
1 tablespoon fresh ginger, chopped |
1 teaspoon curry powder |
1/2 teaspoon salt |
1 lb lamb, cut in 12 cubes (leg or shoulder) |
8 large medjool dates, seeded |
4 bacon, slices cup in half or 8 slices prosciutto |
1 onion, cut in 12 cubes |
1 red bell pepper, seeded and cut in 12 cubes |
1 lemon, cut in 8 cubes |
salt and pepper |
4 wood skewers, soaked 30 minutes in water or 4 metal skewers |
Directions:
1. Marinade: In a dish or a bag with hermetic seal, mix all ingredients of the marinade. Add lamb. Cover the dish or close the bag. Put in fridge 4 hours or overnight.
2. Lamb Skewers: Preheat bbq to medium heat. Oil the grill.
3. Roll bacon around each date. Set aside.
4. Thread meat on skewers, alternating with dates, veggies and lemon.
5. Grill the skewers about 4 minutes on each side or until desired cooking. Watch the cooking, because the marinade burn easily. Serve skewers on couscous and serve with sour cream.
|
|