SPICED LAMB KEBABS
6 lamb sirloin chops, cut into chunks
4 garlic cloves , finely minced
4 tbsps. olive oil
2 tsps. ground coriander
2 tsps. cumin
1 tsp. Garam masala
1/2 tsp. paprika
2 tbsps. finely minced fresh parsley
1 tbsp. finely minced fresh mint
3 tbsps. lemon juice
12 bamboo or metal skewers
Cori’s Kitchen Tzatziki and Cori’s Baba Ghanouj
Mint Sprigs(optional for garnish)
Mix all the marinade ingredients together in a shallow baking dish until well blended.
Add lamb cubes, tossing to coat. Cover dish and chill for 4-6 hours or overnight.
Soak bamboo skewers in water for 3o minutes prior to using
Thread meat onto skewers and grill or broil – 6-10 minutes turning frequently until lamb is cooked but still pink inside or until desired doneness.
Serve lamb on a platter(on or off the skewers) along with Cori’s Tzatziki and Bab Ghanouj for dipping.