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Lamb Brochettes With Hummus

For marinating and grilling:
 1 pound boneless lamb in 1-inch cubes
 2 tablespoons pomegranate molasses (available at Middle Eastern stores and specialty food markets)
 2 tablespoons garlic-infused oil
 1/4 teaspoon ground allspice
 1/2 teaspoon ground cumin
 1/2 teaspoon ground coriander

For serving:
 1 cup hummus
 1/2 cup Greek yogurt or thick plain yogurt
 1/4 teaspoon ground cumin
 Fresh lemon juice, as needed
 A few lemons, cut into wedges

1. Place lamb cubes in a freezer bag, and add pomegranate molasses, garlic oil, allspice, cumin and coriander. Seal bag, and mix well so lamb is coated. Refrigerate overnight or up to two days.

2. About 1 hour before grilling, place 10 bamboo skewers in water to soak.

3. Heat grill. In a small mixing bowl, combine hummus, yogurt and cumin. Season with lemon juice to taste, and refrigerate until needed. When ready to grill, remove lamb from refrigerator. Thread three or four pieces of lamb onto each skewer. Grill lamb so that it is seared on outside but still tender inside. Check meat by cutting a cube and tasting.

4. Arrange cooked skewers on a platter, and garnish with lemon wedges. Place hummus mixture in two small serving bowls, dust each bowl with a little cumin, and serve.

Yield: 10 brochettes.