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lamb-and-red-pepper-kebabs-15220.json
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{
"directions": [
"Cut lamb into 32 pieces, each about 1 1/4 inches. In a large heavy-duty plastic sealable bag combine lamb and 3/4 cup marinade and seal bag, pressing out excess air. Marinate lamb, chilled, 1 day.",
"Cut bell peppers into thirty-two 2- by 1 1/2-inch pieces and blanch in a large saucepan of boiling water 30 seconds. Drain peppers in a colander and, while still hot, in a bowl stir together with 1/4 cup marinade. Marinate peppers, covered and chilled, 1 day.",
"Prepare grill. Soak skewers in warm water 30 minutes.",
"Drain lamb, discarding marinade. In a sieve set over a bowl drain peppers and reserve marinade for basting. Thread 4 pepper pieces and 4 lamb pieces, alternating pepper with lamb, onto each skewer. Kebabs may be assembled 1 hour ahead and chilled, covered.",
"Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, about 12 minutes total for medium-rare meat. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 4 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade."
],
"ingredients": [
"a 2-pound piece trimmed boneless leg of lamb",
"1 1/4 cups herb-garlic marinade",
"4 large red bell peppers",
"eight 10-inch wooden skewers"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Herb",
"Lamb",
"Pepper",
"Marinate",
"Summer",
"Grill/Barbecue",
"Gourmet"
],
"title": "Lamb and Red Pepper Kebabs",
"url": "http://www.epicurious.com/recipes/food/views/lamb-and-red-pepper-kebabs-15220"
}