Imagine a culinary journey that transports you to the vibrant streets of the Middle East with just one bite. These Lamb Tomato and Mint Kabobs are not just a meal, but a sensory experience that combines succulent lamb, juicy cherry tomatoes, and the refreshing burst of mint. Whether you're a grilling enthusiast or a curious home cook, this recipe promises to elevate your dinner game and impress even the most discerning palates.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- Lamb shoulder, cubed
- Cherry tomatoes
- Fresh mint leaves
- Olive oil
- Garlic powder
- Salt
- Pepper
- Skewers
Instructions
- Begin by preparing the ingredients. Cut the lamb shoulder into 1-inch cubes. Rinse the cherry tomatoes and set them aside. Wash the fresh mint leaves and pat them dry with a paper towel.
- In a large mixing bowl, combine the cubed lamb shoulder with olive oil, garlic powder, salt, and pepper. Use approximately 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and season with salt and pepper to taste. Mix well to ensure that the lamb is evenly coated with the marinade.
- Cover the bowl with plastic wrap and let the lamb marinate for at least 15 minutes at room temperature to absorb the flavors. If you have more time, marinating for up to 2 hours in the refrigerator will enhance the flavor even further.
- While the lamb is marinating, soak wooden skewers in water for about 10 minutes to prevent them from burning on the grill. If you are using metal skewers, you can skip this step.
- Once the lamb has marinated, preheat your grill or grill pan over medium-high heat. If you are using a charcoal grill, ensure the coals are hot and ready.
- Assemble the kabobs by threading the marinated lamb cubes onto the skewers, alternating with cherry tomatoes. Aim for about 3-4 pieces of lamb and 2-3 cherry tomatoes per skewer. Leave a little space between each piece to ensure even cooking.
- Place the assembled skewers on the preheated grill. Cook for about 10-15 minutes, turning occasionally, until the lamb is browned and cooked to your desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
- During the last few minutes of cooking, you can add the fresh mint leaves to the grill for a minute or two to slightly wilt them and enhance their flavor.
- Once cooked, remove the kabobs from the grill and let them rest for a few minutes. This allows the juices to redistribute within the meat.
- Serve the lamb tomato and mint kabobs warm, garnished with additional fresh mint leaves if desired. They pair well with a side of couscous, rice, or a fresh salad.
Tips
- Marination is Key: Don't rush the marinating process. The longer the lamb sits in the olive oil and spices (up to 2 hours), the more flavorful it becomes.
- Skewer Strategy: Soak wooden skewers in water to prevent burning, and leave a little space between meat and tomatoes for even cooking.
- Temperature Matters: Use a meat thermometer to ensure your lamb reaches the perfect doneness. For medium-rare, aim for 135°F (57°C).
- Grill Management: Cook on medium-high heat and turn skewers occasionally to achieve an even, beautiful char.
- Mint Magic: Briefly grilling mint leaves can intensify their flavor and add a beautiful aromatic touch to your kabobs.
- Resting is Crucial: Always let the kabobs rest for a few minutes after grilling to allow the juices to redistribute, ensuring maximum tenderness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 4g
Protein: 25g
Fat: 19g
Saturated Fat: 7g
Cholesterol: 90mg
