Minted Lamb and Bell Pepper Kebabs
Submitted by: JustRightMenus
Description:
Be sure to remove the meat from the refrigerator about 30 minutes before you plan to start cooking, to ensure it is room-temperature (and thus will cook more evenly).
Servings: 8
Categories: grilled, kabobs, lamb, mint
From the kitchen of:
Parade magazine, May 14, 2006; page 15
Ingredients
4 pounds boneless leg of lamb, cut into 1 1/2 inch cubes
2 red bell peppers, stemmed, seeded, and cut into 1 1/2 inch pieces
2 orange bell peppers, stemmed, seeded, and cut into 1 1/2 inch pieces
2 TB dark brown sugar
3 TB extra-virgin olive oil
salt and freshly ground black pepper, to taste
1 large bunch fresh mint, for garnish (optional)
Mint Sauce
1 c. finely chopped fresh mint leaves
2/3 c. red wine vinegar
2 TB dark brown sugar
pinch of salt
1/4 c. boiling water
pinch of freshly ground black pepper
Directions
Prepare the Mint Sauce
Place the mint in a small bowl. Pour the vinegar over the mint.
Dissolve the brown sugar and salt in the boiling water; add to the bowl along with the black pepper.
Combine the sugar/water mixture into the mint/vinegar mixture. Set aside for 30 minutes for the flavors to blend. (Makes 1 cup.)
Place the lamb and bell peppers in a large bowl. Add the brown sugar, oil, salt, and black pepper; toss to coat well.
Pour the Mint Sauce over the meat and combine well.
Let rest, covered, in the refrigerator for up to 6 hours, turning occasionally.
Thread four 12-inch metal skewers, alternating the lamb and the peppers. Be sure to leave a little bit of space between the ingredients for even cooking.
Cook the skewers on a well-oiled grill over high heat for 4 minutes per side for rare to medium-rare meat. Let rest for 5 minutes before serving.
Arrange the skewers on a platter garnished with mint.