Ingredients with Measurements:
- 1 pound lamb leg or shoulder, cut into 1-inch cubes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons paprika
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, cut into chunks
- 8 skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together olive oil, red wine vinegar, paprika, cumin, coriander, oregano, salt, and black pepper.
2. Add lamb cubes to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 1 hour or up to 24 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread marinated lamb, red onion, red bell pepper, yellow bell pepper, and zucchini onto skewers.
5. Grill kebabs for 8-10 minutes, turning occasionally, until lamb is cooked to desired doneness.
6. Remove kebabs from grill and let rest for 5 minutes before serving.
- Time:
Preparation time: 15 minutes
- Marinating time: 1 hour to 24 hours
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan should be preheated to medium-high heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 420
- Fat: 34g
- Carbohydrates: 9g
- Protein: 21g
- Fiber: 3g
- Sugar: 5g
- Sodium: 660mg
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Red onion can be substituted with white onion or shallots.
- Red and yellow bell peppers can be substituted with green bell peppers or poblano peppers.
- Zucchini can be substituted with yellow squash or eggplant.
Variations:
- Add cherry tomatoes or mushrooms to the kebab skewers.
- Serve kebabs with tzatziki sauce or hummus.
- Use the same marinade for grilled vegetables as a side dish.
Tips and tricks:
- Soak skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Cut lamb and vegetables into similar-sized pieces for even cooking.
- Don't overcrowd the skewers to ensure even cooking.
Storage instructions:
- Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat kebabs in the microwave or oven until heated through.
Presentation ideas:
- Serve kebabs on a platter with fresh herbs and lemon wedges.
Garnishes:
- Garnish with chopped fresh parsley or cilantro.
Pairings:
- Serve with a side of rice pilaf or couscous.
Suggested side dishes:
- Grilled vegetables or a Greek salad.
Troubleshooting advice:
- If the lamb is tough, it may not have marinated long enough. Marinate for at least 1 hour or up to 24 hours for tender meat.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Sarazzu is a traditional spice blend from Sardinia, Italy, that is used to flavor meat dishes.
Flavor profiles:
- The Sarazzu-style marinade is smoky, earthy, and slightly spicy, with notes of paprika, cumin, and coriander.
Serving suggestions:
- Serve kebabs with a glass of red wine or a cold beer.
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