Lamb kebab with dill and parsley salsa
These lamb kabobs marinated in cumin, coriander and chilis bring the perfect amount of heat and a beautiful Mediterranean flavour.
These lamb kabobs marinated in cumin, coriander and chilis bring the perfect amount of heat and a beautiful Mediterranean flavour.
Recipe Marisa Curatolo, Styling Kari Wardrop, Photography Cory Aronec
- Duration
- Cook Time
- Prep Time
- Serves 6Servings
Ingredients
2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, pressed
- 2 tablespoons dry sherry or red wine
- 1 teaspoon ground cumin
- 2 teaspoons coriander seeds, toasted and crushed
- 1 teaspoon dried chile flakes
- 1 teaspoon coarse salt
1 1/2 pounds boneless leg of lamb, trimmed and cut into 1 1/2 -inch cubes
- 6 large cherry tomatoes
- Cracked black pepper, to season
- 6 large bamboo skewers, soaked in cold water
- Canola oil, for brushing
Preparation
Mix together olive oil, lemon juice, garlic, sherry, cumin, coriander, chile flakes and salt. Toss with lamb until coated. Marinate for 2 hours or up to 6 hours. Thread a few pieces of lamb onto skewers, add one cherry tomato for centre, then thread more lamb pieces. Sprinkle with cracked black pepper.
Preheat grill to medium-high heat. Brush kebabs with oil and grill until medium rare, about 12 minutes, turning often.