Tumeric, cumin, and Cayenne give these kebabs they’re Pequot favorite flavor. A squeeze of lemon makes them even better
1 ½ pound slam center leg steaks
½ teaspoon ground ginger
2 tablespoons vegetable oil
½ teaspoon Tumeric
1 tablespoon red wine vinegar
¼ teaspoon cayenne pepper
2 Cloves, garlic finely chopped
½ teaspoon ground cumin
¼ teaspoon salt
Hot cooked rice (optional)
Lemon wedges (optional)
Trim and discard bones and any excess fat from lamb. Cut the lamb into 1 ¼ inch cubes. In a large bowl, combine vinegar, oil, garlic, ginger, Tumeric, cumin, Salt and cayenne. Add the lamb and toss to coat. Let’s stand at room temperature for 15 minutes to marinate.
Preheat the broiler. On four short metal skewers, read the lamb cubes. Place the skewers on the rack our over a broiler pan. Broil the lamb 4 inches from the heat for five minutes. Turn the Bouchettes over and continue boiling them to the desired degree of doneness, about 10 minutes for medium rare.
Transfer the lamb brochettes toy warm serving platter, adding rice, if desired
Cuisine Writer
Manage Your Diet Anywhere
Trim and discard bones and any excess fat from lamb. Cut the lamb into 1 ¼ inch cubes. In a large bowl, combine vinegar, oil, garlic, ginger, Tumeric, cumin, Salt and cayenne. Add the lamb and toss to coat. Let’s stand at room temperature for 15 minutes to marinate.
Preheat the broiler. On four short metal skewers, read the lamb cubes. Place the skewers on the rack our over a broiler pan. Broil the lamb 4 inches from the heat for five minutes. Turn the Bouchettes over and continue boiling them to the desired degree of doneness, about 10 minutes for medium rare.
Transfer the lamb brochettes toy warm serving platter, adding rice, if desired.
Cuisine Writer
