Incredible Beef Resepi - Lemon Garlic Chicken Souvlaki

Directions for: Spicy Lamb Kabobs

Ingredients

Spicy Lamb Kabobs

1 lb(s) lean boneless lamb

1 tsp curry powder

1 tsp coriander seeds

tsp paprika

tsp cumin seeds

tsp dried thyme

tsp hot pepper flakes

cup chopped fresh parsley

cup olive oil

2 cloves garlic, minced

1 Tbsp lemon, juice

tsp salt

tsp pepper

Ponzu Dipping Sauce

cup soy sauce

2 Tbsp lemon juice

2 Tbsp lime juice

2 Tbsp orange juice

3 Tbsp mirin

2 Tbsp bonito flakes

Directions

Spicy Lamb Kabobs

1. Cut lamb into 1-inch (2.5 cm) cubes.

2. In skillet, toast curry powder, coriander seeds, paprika, cumin seeds, thyme and hot pepper flakes over medium heat for about 30 seconds or until fragrant. Let cool slightly. Transfer to spice grinder or mortar and pestle; grind to fine powder.

3. In glass bowl, combine spices, parsley, oil, garlic, lemon juice, salt and pepper. Add lamb, stirring to coat; cover and marinate in refrigerator for 2 hours, stirring occasionally. (Make-ahead: Refrigerate for up to 8 hours.)

4. Reserving marinade, thread lamb onto 8 skewers, leaving 1/4-inch (5 mm) space between cubes. Place on greased grill over medium-high heat; brush with marinade. Close lid and cook, turning occasionally, for 12 minutes or until browned yet still pink inside.

Ponzu Dipping Sauce

1. Combine soy sauce, and lemon, lime and orange juices. Stir in mirin, 1/4 cup (125 mL) water and bonito flakes. Cover with plastic wrap and refrigerate for at least 8 hours or for up to 24 hours. Strain through fine mesh sieve. Serve immediately or store in airtight container in fridge for up to 3 weeks.

2. Yield: about 1 cup (250 mL)

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