Lamb Kebabs with Cucumber Salad
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Transport your taste buds to the vibrant streets of the Middle East with our tantalizing Lamb Kebabs with Cucumber Salad. This recipe brings together succulent pieces of seasoned lamb, skewered and grilled to perfection, paired with a refreshing cucumber salad bursting with crispness and flavor.
Each tender and juicy lamb kebab is infused with a harmonious blend of aromatic spices, imparting depth and richness to every bite. The accompanying cucumber salad, dressed in a light and zesty vinaigrette, provides a cool contrast that perfectly complements the warmth of the grilled meat.
Whether you’re hosting a backyard barbecue, entertaining guests, or simply craving a taste of exotic cuisine, these Lamb Kebabs with Cucumber Salad are sure to impress with their bold flavors and vibrant presentation. So, fire up the grill and embark on a culinary journey with this irresistible combination of flavors and textures!
Ingredients
For the Lamb Kebabs:
- 1 pound lamb meat, cut into 1-inch cubes
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- Wooden or metal skewers
For the Cucumber Salad:
- 2 large cucumbers, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- In a bowl, combine the olive oil, minced garlic, ground cumin, paprika, ground coriander, salt, and pepper to create the marinade for the lamb kebabs.
- Add the lamb cubes to the marinade and toss to coat evenly. Cover the bowl and let the lamb marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat your grill to medium-high heat.
- Thread the marinated lamb cubes, red onion chunks, and bell pepper chunks onto skewers, alternating the ingredients.
- Place the skewers on the preheated grill. Grill for 8-10 minutes, turning occasionally, until the lamb is cooked to your desired doneness and the vegetables are tender and slightly charred.
- While the kebabs are grilling, prepare the cucumber salad. In a large bowl, combine the thinly sliced cucumbers, red onion, and chopped parsley.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing for the cucumber salad.
- Pour the dressing over the cucumber mixture and toss to coat evenly.
- Serve the grilled lamb kebabs hot, accompanied by the refreshing cucumber salad.
- Enjoy this flavorful and satisfying meal of Lamb Kebabs with Cucumber Salad!
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Emily Woodward - The Author
Emily Woodward, through her book Anti-Inflammatory Eats For Beginners, narrates her inspiring journey of managing Multiple Sclerosis (MS) with a strategic diet. Confronting the complexities of MS, Emily turned to an anti-inflammatory diet, finding it pivotal in alleviating her symptoms and enhancing her overall health. Her book is an insightful compilation of recipes and tips, showcasing the dietary changes that played a significant role in her journey. Anti-Inflammatory Eats For Beginners goes beyond a simple recipe book; it’s a practical guide infused with personal experiences, offering a path for others struggling with similar conditions.
