Moorish Lamb Kabobs
Here something for the lamb lovers out there
2 tsp. snipped fresh thyme
1 tsp. salt
1 tsp. ground cumin
1 tsp. hot pimentón (smoked sweet paprika) or paprika
1/2 tsp. black peppercorns
1/4 tsp. saffron threads
1/4 cup olive oil
1 bay leaf
2 lb. boneless lamb shoulder, cut into 1-inch cubes
2 Tbsp. snipped fresh parsley
In a mortar and pestle, combine thyme, salt, cumin, pimentón, peppercorns, and saffron. Grind until combined. Stir in olive oil.
In a medium bowl, combine spice mixture, bay leaf, and lamb. Toss to coat. Cover and marinate in the refrigerator for 8 hours or overnight, stirring occasionally. Remove and discard bay leaf.
Thread the lamb cubes on eight long skewers.* For a charcoal grill, grill lamb on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes for medium doneness (160°F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place lamb on grill rack over heat. Cover; grill as above.) To serve, sprinkle lamb with parsley. Makes 8 servings.
*If using wooden skewers, soak them in water for at least 1 hour before grilling.