Spicy Mexican Lamb Kebabs Recipe

Name: Spicy Mexican Lamb Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 1 dried ancho chile, seeded, deveined, torn into pieces; 1 cup coarsely chopped cilantro; 1/2 cup chopped onion; 1/4 cup lime juice; 2 green jalapeno chiles, halved, seeded and deveined (optional); 1 garlic clove; 2 teaspoons canola oil; 1 teaspoon coarse salt; 1/2 teaspoon pepper; 1/4 teaspoon ground cinnamon; Lamb; 1 1/2 lbs well-trimmed boneless leg of lamb, cubed (2 inches); 1 red onion, cut into 1 1/2-inch pieces; fresh cilantro stem; lime wedge

Servings: persons

Marinade
1 dried ancho chile, seeded, deveined, torn into pieces
1 cup coarsely chopped cilantro
1/2 cup chopped onion
1/4 cup lime juice
2 green jalapeno chiles, halved, seeded and deveined (optional)
1 garlic clove
2 teaspoons canola oil
1 teaspoon coarse salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
Lamb
1 1/2 lbs well-trimmed boneless leg of lamb, cubed (2 inches)
1 red onion, cut into 1 1/2-inch pieces
fresh cilantro stem
lime wedge

1
Soak ancho chile in small bowl of boiling water to cover 30 minutes or until chile is soft. Strain, reserving soaking liquid. Place chile and all remaining marinade ingredients in blender; blend to form smooth paste, adding reserved soaking liquid as needed.
2
Pour marinade over lamb and red onion in resealable plastic bag. Refrigerate 2 hours, turning occasionally.
3
Heat grill. Remove lamb and onion from marinade, leaving on plenty of the spice paste; discard marinade. Alternately thread lamb and onion onto 4 (12-inch) metal skewers. Grill, covered, over medium-high heat or coals 8 to 10 minutes or until browned on all sides and lamb is pink in center. Garnish with cilantro sprigs and lime wedges.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Marinade, 1 dried ancho chile, seeded, deveined, torn into pieces, 1 cup coarsely chopped cilantro, 1/2 cup chopped onion, and more.

Yes, Spicy Mexican Lamb Kebabs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Mexican Lamb Kebabs

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