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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make this recipe one to two days in advance to knock your guests out with ecstasy. If you are short on time, at least prepare it in the AM and grill it in the PM—but no less time than that, as the spices won’t get into the meat and veggies. | 2. You can mix up all the spices and the ginger and garlic in one batch (because they are the same for the veggies and the meats) and then put red wine in the lamb Zip-lock bag and the white wine in the veggie one. | 3. Marinate the lamb chunks, the spices, and the wine and oil (listed under Meat Preparation) in one large Zip-lock freezer bag. Keep refrigerated for one to two days, turning the bag each time you open the refrigerator to distribute the marinade. If the marinade is not sufficient to coat all the pieces luxuriously (if lamb leg is too big), then double the marinade quantities. | 4. In the same way, marinate the veggies in the spices and wine and oil (listed under Vegetable Preparation) in a large freezer bad and turn every time you open the refrigerator door. | 5. When you are ready to grill, use wooden skewers and alternately skewer meat chunk, veggie chunk, meat chunk, veggie chunk, etc., leaving at least an inch at the bottom and the top of the skewer. | 6. Grill, turning occasionally, until you see some charring on the edges of the onions and the meat looks cooked through. | 7. Enjoy with rice and a salad for a terrific and simple summer meal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	1	boneless	boneless	-	-	-	-
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
coriander	1	tablespoon	ground	14.9	2.7495	0.6185	0.8885
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
fennel	1/2	teaspoon	ground	0.2809	0.0662	0.0112	0.0018
black peppercorn	1/2	teaspoon	ground	-	-	-	-
salt	1	teaspoon		-	-	-	-
gingerroot	1	tablespoon	grated	4.8	1.0662	0.1092	0.045
garlic	1	tablespoon	crushed	12.665	2.8101	0.5406	0.0425
red wine	1/4	cup		-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
vegetable summer squash onion green	4 -5	cups	assorted	-	-	-	-
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
coriander	1	tablespoon	ground	14.9	2.7495	0.6185	0.8885
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
fennel	1/2	teaspoon	ground	0.2809	0.0662	0.0112	0.0018
black peppercorn	1/2	teaspoon	ground	-	-	-	-
salt	1	teaspoon		-	-	-	-
gingerroot	1	tablespoon	grated	4.8	1.0662	0.1092	0.045
garlic	1	tablespoon	crushed	12.665	2.8101	0.5406	0.0425
white wine	1/4	cup		-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.