Mint, Coriander and Honey Kebabs
These grilled Mint, Coriander and Honey Kebabs are bathed in a sweet, tangy and herbaceous marinade that doubles as a dipping sauce.
Servings: 4 - 6 servings
Calories: 952kcal
Ingredients
- 2 lbs. boneless leg of lamb cut into 2 inch cubes
- ¾ cup fresh italian parsley leaves and stems
- 1 ¼ cups fresh mint leaves and stems
- 4 garlic cloves peeled and chopped
- 1 - 1 ½ inch knob of ginger peeld and sliced
- 1 - 2 jalapenos seeded and chopped
- ¼ cup freshly squeezed lemon juice
- ¼ cup plus 2 tsp. soy sauce I used low sodium
- ½ cup canola oil
- 3 Tbsp. honey
- 2 Tbsp. red wine vinegar
- ¼ cup water
Instructions
- Combine all the ingredients except the lamb in a food processor or blender. Blend until smooth. Taste and adjust the seasonings - adding more jalapeno if a spicier marinade is desired.
- Place the lamb in a large ziploc bag and pour enough marinade over to completely coat the lamb - refrigerate the lamb for 8 hours or overnight.
- You may have extra marinade. Refrigerate and use within a day.
- Soak ten 12 inch wooden skewers in warm water for 30 minutes. Thread each skewer with 6 to 7 chunks of lamb until all the lamb is used. Pour reserved marinade into a small saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Let cool.
- Pre heat your grill to medium high heat. Add the lamb and cook, turning occasionally, until the lamb is cooked and slightly pink in the middle - about 7 - 8 minutes total. Use a thermometer to check the internal temperature of 140 for medium - 130 degrees if you like it rare!
- Serve lamb kebabs with the reserved marinade.
Notes
Adapted from "Ottolenghi: The Cookbook"
Nutrition
Calories: 952kcal | Carbohydrates: 14g | Protein: 40g | Fat: 81g | Saturated Fat: 25g | Cholesterol: 165mg | Sodium: 956mg | Potassium: 704mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1545IU | Vitamin C: 26.2mg | Calcium: 94mg | Iron: 5.4mg