This recipe for lamb kufta comes from the Armenian community and shows off the distinct and flavorful lamb meat in an easy-to-serve shish kabob. Lamb is a nutritious meat, high in iron, zinc, and B vitamins. Lambs in the United States free range on grass prairies making lamb the ultimate in eco-friendly meat as well.
Lamb Shish Kebob, serves 8
4 Slice Toaster
Ingredients
3 pounds of lamb
1 large onion
1/4 cup finely minced fresh parsley
1/2 cup light olive oil
1 cup red wine
3 cloves of freshly minced garlic
10-12 large mushrooms
1 large onion (for skewers)
1 large bell pepper
Marinate overnight
Trim and cube a leg of lamb into 2" cubes. Save the bones for broth making.
Mix together a marinade of the onion, parsley, olive oil, red wine, and garlic.
Combine the meat and marinade in a glass container. Stir well to coat the lamb.
Cover and refrigerate overnight.
Skewers
Clean 10-12 large mushrooms.
Cut 1 large onion and 1 large bell pepper into 10-12 pieces each.
Drain the lamb.
Set out the onion and pepper, mushrooms, and meat on a large platter or cutting board. This is your work surface for putting together the shish kebabs.
Alternate the lamb on the skewer with a pepper, onion, or mushroom so that a vegetable is between each piece of lamb. Begin and end your skewer with the meat -- it will stay on the skewer better.
Grill the shish kebob on your barbecue or broil in your oven until done. Grill them for 6-7 minutes, turning several times. Broil them for 3-4 minutes on each side.
Salt immediately.
Serve with a side grain such as quinoa and a green salad