Spiced Lamb and Vegetable Kebabs with Cilantro-Mint Sauce |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A bright sauce, made with mint, cilantro, lime juice, and peppers, brings out the fresh flavor in the lamb-and-veggie kebabs. For dessert, try ice cream with mango-cardamom sauce. Ingredients:
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons ground coriander |
2 teaspoons grated peeled fresh ginger |
2 teaspoons canola oil |
1/2 teaspoon salt |
2 garlic cloves, minced |
1 (1-pound) boneless leg of lamb, trimmed and cut into 1-inch pieces |
16 cherry tomatoes |
16 (2-inch) pieces yellow bell peppers |
16 (1/2-inch) wedges red onion |
cooking spray |
1/2 cup cilantro leaves |
1/4 cup mint leaves |
2 tablespoons chopped green onions |
2 tablespoons water |
1 tablespoon canola oil |
1 tablespoon fresh lime juice |
1/4 teaspoon ground cumin |
1/8 teaspoon salt |
1 garlic clove, chopped |
1 small jalapeño pepper, seeded and minced |
Directions:
1. Prepare grill to medium-high heat.
2. To prepare kebabs, combine first 6 ingredients in a large bowl; add lamb, tossing to coat. Thread lamb, tomatoes, bell pepper, and onion alternately onto each of 8 (8-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness, turning occasionally.
3. To prepare the sauce, combine cilantro and remaining ingredients in a blender; process until smooth. Serve with kebabs.
4. Ice cream with mango-cardamom sauce: Place 1 chopped peeled ripe mango, 2 tablespoons fresh lime juice, and 1/8 teaspoon ground cardamom in a food processor; process until smooth. Serve over ice cream.
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