LAMB KEBABS WITH BACON AND CILANTRO
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons ground black pepper
3 large crushed garlic cloves
2 tablespoons olive oil
2 tablespoons beef broth
FOR THE KEBABS:
12 whole white mushrooms
1 1/2 pounds well-trimmed 1-inch lamb cubes
6 slices thick bacon, cut in 1-inch pieces
3 medium quartered onions
4 green, red or yellow bell peppers
Heat grill.
Combine cilantro, cumin, paprika, black pepper, garlic, oil, broth to make paste. Rub on lamb.
Start 6 skewers with mushrooms. Alternately thread the lamb, bacon, onions, bell peppers.
Grill 8 minutes. Let kebabs stand 5 minutes before serving.
Makes 6 servings
Source: Susan Nicholson in Orlando Sentinel, February 28, 2002 |