Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Middle Eastern Lamb Kebabs
Online Circular Online Circular Videos Videos
  Category  Search  

 
Middle Eastern Lamb Kebabs
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 3 to 4 minutes
Prep Time:
 2 hours
Cook Method:
 grilled
Cook Temp:
 medium high
Directions:
.................................................................................
1. In a large nonreactive bowl, combine soy sauce, vinegar, dipping oil, rosemary, pepper, and cumin.
2. Cut trimmed lamb into 1-inch cubes and add to marinade, making sure marinade coats lamb pieces completely. Cover with plastic wrap and refrigerate for at least 2 hours or, preferably, overnight.
3. Remove lamb from refrigerator and preheat broiler or grill. Place 3 pieces of lamb on small metal or presoaked wooden skewers, with a tomato on each side of the center piece of lamb. Lamb and tomatoes should be placed toward one end of skewer, allowing the other end to be a "handle" for serving. There should be enough lamb and tomatoes to make about 14 to 18 skewers.
4. Place skewers on a baking sheet and broil, or grill on medium-high direct heat, for about 3 to 4 minutes on each side, or until lamb is cooked through. Medium-rare meat is best; lamb should still be slightly pink inside. Serve hot with dipping sauce on the side.

Note: You will need metal or bamboo skewers. If using bamboo skewers, be sure to soak them in cold water for about 30 minutes before placing the lamb on them or they will burn.

Source: Courtesy of Hannaford Fresh Magazine, Nov/Dec 2007
1/3 cup Soy sauce
1/4 cup Balsamic vinegar
1/4 cup Hannaford Inspirations Lemon Rosemary Dipping Oil
2 Tbs Chopped fresh rosemary
1/4 tsp Black pepper, freshly ground
1 Tbs Ground cumin
13 oz Hannaford Inspirations Yogurt Cucumber and Fresh Dill Dip
3 lb Boneless leg of lamb, trimmed of excess fat


© 2010 Adplex