Coffee and Spice Lamb Kebobs
1/2 cup coarsely ground coffee beans
2 teaspoons
ground cinnamon 1 teaspoon
ground cumin 1 teaspoon
ground allspice 1 tablespoon
fennel seeds 2 cloves garlic, minced
1 teaspoon
kosher salt 1/2 teaspoon
coarsely ground black pepper 2 tablespoons olive oil
1 lemon, zest and juice
2 1/2 to 3 pounds boneless leg of lamb, trimmed of fat, cut into 1 1/2-inch cubes
20 to 24 wooden or metal skewers
Lemon Mint Rice In a medium bowl, combine all ingredients for Coffee and Spice Rub. Add the cubed lamb pieces and toss well. Marinate in refrigerator for at least 30 minutes, and up to 2 hours.
If you are using wooden skewers, soak in water for 10 minutes. Thread 2 or 3 pieces of lamb onto the skewers. Place in a roasting pan or prepare an outdoor grill. Roast in a preheated oven at 350 degrees for 8 to 10 minutes, or grill over medium heat for 3 to 4 minutes per side. Lamb should be pink in center, not overcooked. Serve over Lemon Mint Rice.
As prepared, each serving contains 140 calories, 12g total fat, 35mg cholesterol, 110mg sodium, 1g total carbohydrate and 8g protein.
