Comment:
For the best flavor, you should marinate the kebabs one day prior to grilling. You may
use beef or chicken in place of lamb for a different flavor.
Ingredients for Marinating:
- 1 (3½-pound) boneless leg of lamb, trimmed
- 1 cup orange juice
- ½ cup olive oil
- ¼ cup fresh lime juice
- ¼ cup soy sauce
- 1 tbsp chopped oregano
- 1 tbsp chopped canned chipotle peppers
- ¼ cup minced garlic
- 2 tsp minced lime zest
- 2 tsp minced orange zest
- 2 tsp ground cumin
- salt and cracked black pepper to taste
Method:
Cut lamb into cubes, approximately 1½-inches large. Place
meat in a large plastic zipper bag. In a mixing bowl, whisk together
all marinade ingredients. Pour mixture over lamb in plastic bag
then seal. Refrigerate meat overnight, turning occasionally. When
ready to use, drain lamb.
Ingredients for Grilling:
- 1 red onion, cut into 1-inch pieces
- 3 fresh poblano peppers, seeded and sliced
- 6 (12-inch) metal skewers
Method for Grilling:
Heat grill according to manufacturer's directions or to medium-high
heat. On each skewer, place 4 pieces of each lamb, onion and peppers,
alternating each ingredient. Grill lamb, turning frequently, 9 minutes
for medium-rare. You may grill longer if you prefer. Serve finished
kebabs with rice pilaf.
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