Our third meal features easy-to-make shish kebobs, using boneless lamb cut from the leg. The lamb needs at least 4 hours to marinate in a highly seasoned lime juice mixture. Once marinated, it’s then threaded onto skewers with green bell pepper, fresh pineapple, and scallions. Served over a bed of steamed basmati rice, the lamb kebobs need a simple salad (ours is an interesting cucumber and mango combination) and fresh grapes to complete the meal.
1 pound (480 g) lean boneless lamb
1/3 cup (80 ml) fresh lime juice
2 tablespoons grated onion
2 cloves garlic, minced
1 1/2 tablespoons good-quality curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cumin
2 tablespoons water
1 1/2 tablespoons olive oil
1 large green peppers, discard stalks, remove seeds, and cut into 1 1/2-inch pieces
Trim all fat off lamb and cut into 1 1/2-inch cubes. Place in a shallow bowl. Wisk together the lime juice, onion, garlic, curry powder, ginger, cumin, water, and olive oil. Pour over lamb, cover, and refrigerate for at least 4 hours.
When ready to cook, blanch bell pepper pieces in boiling water to cover for 2 to 3 minutes. Drain and set aside. Cut each pineapple slice into 8 pieces. Set aside.
Remove lamb from the marinade and pour the marinade into a small saucepan. Bring to a boil over high heat. Boil for 30 seconds. Remove from heat and set aside.
Light a grill or preheat the broiler.
Thread the lamb, bell pepper, pineapple, and scallions onto 8 10-inch (25 cm) skewers. Grill the kabobs over medium-hot coals for 13 to 15 minutes, turning frequently and basting with the reserved marinade.
Combine the hot rice and shredded carrot. Pile onto a large serving platter and arrange kabobs over the rice. Sprinkle with cilantro and serve.
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.