Inspired by our recent outing in Asheville Umpa and I whipped up a wonderful Lamb dish using all those wonderful pungent spices. If you haven't had lamb in a while or if you've never had lamb be sure to give this recipe a try..it was delish!
Turkish Lamb Kabobs with Roasted Peppers
Ingredients
1 pound lamb cubes trimmed of fat
1 teaspoon Cumin
1 teaspoon Cardamon
1 teaspoon Curry Powder
1 teaspoon Ground Ginger
1 teaspoon ground black pepper
2 teaspoons salt
6 tablespoons olive oil
3 baby bell peppers
Sour Cream
6 bamboo skewers
Directions
1- Mix all the spices together
2- Place the lamb chunks into a gallon zip lock bag with 3 tablespoons of olive oil
3- Pour all the spices in the bag and move the meat all around so it's well coated
4- Place the meat into the fridge for one hour, place 6 bamboo skewers in a shallow water bath to soak (so they won't burn)
5- Flatten the peppers with the palm of your hand
6- Place the peppers into a bowl with three tablespoons of olive oil coat well then salt and pepper them well
7- Heat the grill to medium high
8- Skewer the meat
9- Place the skewers and the peppers onto the hot grill
10- Sear all 4 sides of the meat for about 2-3 minutes per side, these should be served rare or medium rare, be careful not to overcook
11- Serve with Sour Cream
TIP- You may wish to sweeten and mint flavor the sour cream if you like the mint jelly effect. Simply mix a bit of peppermint extract and a couple drops of FAT TO SKINNY Zero Sweetener into the cream
