Lamb and Roasted Pepper Kebabs

By courtneyepowell

Ingredients

• KEBABS:
• 1 small onion, coarsely chopped (about 1 c)
• 1 T finely chopped fresh parsley
• 1 T finely chopped fresh cilantro
• 1 t fine sea salt
• 1/4 t allspice
• 1/4 t cinnamon
• 1/2 t finely ground black pepper
• 1/2 t ground coriander
• 1/4 t cayenne
• 2 T EVOO
• 1 lb boneless, butterflied leg of lamb
• 3 large red bell peppers (about 1 lb)
• 24 6-in bamboo skewers, soaked in water for 30 mins
• DIPPING SAUCE:
• 1 c nonfat Greek yogurt
• 1 large clove garlic, finely chopped then mashed to a paste (about 1 t)
• 1 T finely chopped fresh cilantro or mint
• 1/2 t fine sea salt

Preparation

Step 1

In a food processor, puree the onion, parsley, cilantro, salt, allspice, cinnamon, pepper, coriander, cayenne and EVOO until smooth. Remove any fat from the lamb and cut into 1/2-in cubes. Toss the lamb cubes with the marinade, cover and chill for at least 2 hrs or up to 8 hrs.

Preheat broiler to high. Cover a baking sheet with foil. Cut tops and bottoms of peppers, remove seeds and ribs and cut peppers in half lengthwise. Press pepper halves flat, skin-side up, on prepared baking sheet. Broil 4 or 5 inches from flame, for 4-5 mins, until skins are blistered and lightly charred. Remove from oven, stack pepper halves and wrap in foil from baking sheet. Leave in foil to cool for 10-15 mins. Remove from foil, peel and cut into 1/2-in squares. Thread three pieces of lamb and four pepper chunks onto each skewer, alternating.

To make the sauce, combine all ingredients. Chill, covered, until ready to serve.

Preheat broiler to high. Cover exposed wood of skewers with foil to prevent burning, place skewers on a foil-lined baking sheet and broil for 5-6 mins for medium rare lamb, turning once. Serve with dipping sauce.