Now, those of you who know me well are probably thinking How can Jess bare to eat her favorite animal? Well, I guess I appreciate all aspects of the lamb, including the taste. There was a special on lamb shoulder chops at the store this week, so I picked up 3 steaks, which came out to be about a pound and a half, cut them into cubes and marinated them in a yogurt sauce for 24 hours.
They were so tender and with each bite, you get a burst of lemony coriander flavor, which worked very well with the lamb. I ended up making 6 kabobs and we each had 2 kabobs along with a piece of whole wheat naan. (Which I also heated up on the grill). Afterwards, I stuck 2 acorn squash on the grill to roast. Tomorrow, I will be making acorn squash ravioli or tortellini.
Ingredients
1 cup non-fat plain yogurt (I ended up using a bit of vanilla, because I didn't have enough plain yogurt)
1 t cumin
2 T coriander (not ground)
1 T garlic infused olive oil
1.5 pounds of lamb shoulder cut into 1 inch cubes
1 green bell pepper
1 red bell pepper
1/2 yellow onion
6 bamboo skewers
Procedure
1. Mix the yogurt, cumin, coriander and olive oil in a container. Add the lamb cubes and mix well to coat each piece of meat. Refrigerate overnight. Apparently yogurt will tenderize the meat, but as far as adding flavor, that will be the grill's job.
2. Next day, while you are waiting for the grill to heat up (We have a charcoal grill), cut up the peppers and onion into 1 inch squares and divide each type of vegetable into 6 piles.
3. Divide the meat into 6 equal portions and alternate pepper, lamb, onion on each skewer to make 6 kabobs. Make sure you don't scrape off the coriander. You want it to cook with the meat.
4. Sprinkle the kabobs generously with kosher salt and pepper before grilling.
5. Grill for about 15 minutes (more or less depending on how hot your grill is)
6. Enjoy