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Brown & Jenkins Coffee Roasters
Organic Espresso Lamb Kabob
Kabobs are easy to make. Add depth to this favorite and delicious summer meal with a touch of Organic Espresso Roast Coffee.
INGREDIENTS:
2 large garlic cloves, minced
1 tsp salt2 tbsp freshly squeezed lemon juice
2 tbsp olive oil
1/2 cup double-strength brewed
Organic Espresso Roast
2 tbsp red wine (from Boyden Valley Winery & Spirits perhaps!)
1 1/2 tsp fresh rosemary, minced
1/2 tsp fresh ground pepper
1 1/2 lbs boneless lamb cut into 2 inch cubes
Pineapple wedges
Red or green pepper wedges, or both
Yellow and red cherry tomatoes
Bermuda onion wedges
Fresh rosemary sprigs for garnish, if desired
METHOD
In a mixing bowl, mash the garlic and salt into a paste. Whisk in the lemon juice, olive oil, coffee, red wine, rosemary and pepper.
Toss in the lamb cubes. Cover the bowl and refrigerate to allow the meat to marinate for several hours or overnight.
Remove the lamb from the marinade and set the liquid aside for basting.
Alternate the lamb, pineapple, red pepper, cherry tomatoes and onion wedges on skewers.
Grill over hot coals for 12 to 15 minutes, basting with reserved marinade and turning frequently.
Serve on a shallow bed of fresh rosemary for a dramatic presentation, with rice pilaf as a side dish.
Variations:- Experiment with flavors. Substitute apples and zucchini for some of the vegetables.
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