Succulent Lamb Kabobs
Serve these juicy cubes of grilled meat and vegetables on a bed of rice. Pork or chicken may be substituted for lamb.
- 1 cup plain yogurt
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cardamom
- Salt and freshly ground black pepper to taste
- 12 (1-1/2 inch) cubes lean lamb, blotted dry
- 6 boiling onions, about 1-1/2-inches in diameter, peeled and cut in half
- 12 - 1 inch pieces of yellow, red or green bell pepper
- 2 tablespoons Stonewall Kitchen Red Pepper Jelly
- 1/4 teaspoon cornstarch dissolved in a little water
- 4 skewers
- Minced basil leaves or flat-leaf parsley, for garnish
- Blend yogurt, Worcestershire sauce, lemon juice, cardamom, salt and pepper together in a non-reactive bowl. Reserve 1/2 of the mixture for later use. Add lamb cubes and stir to cover evenly. Cover and marinate in refrigerator for 2 hours or up to 2 days, turning occasionally.
- Turn on broiler and position rack about 4 to 5 inches from heat.
- Lift meat from yogurt mixture. Thread 3 cubes of meat, 3 half onions and 3 pieces of pepper on each skewer in an alternating pattern. Place on broiler pan and broil for about 6 to 9 minutes, depending on size.
- Meanwhile, put reserved marinade into a small saucepan. Add Red Pepper Jelly and heat over medium high heat to melt jam. Whisk in cornstarch and stir until smooth. Season with salt and pepper.
- Serve 1 or 2 kabobs to each person. Drizzle on minced basil; spoon on sauce and serve. If desired, serve on a bed of steamed or boiled rice.