Lamb Kebabs with Kahlua Peanut Sauce
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Recipe Submitted by:Sam
Lamb Kebabs with Kahlua Peanut Sauce
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Recipe Submitted by:Sam
| Servings | Prep Time |
| 8Kebabs | 25mins |
| Cook Time | Passive Time |
| 25mins | 8hours |
| Servings | Prep Time | Cook Time | Passive Time |
| 8Kebabs | 25mins | 25mins | 8hours |
Number of Servings: Kebabs
Measurement Units:
| Number of Servings: Kebabs | Measurement Units: |
Ingredients
- 2 pounds boned leg of lamb
- 4 cloves garlic
- 2 cups tomato juice
- 1 tablespoon cumin powder
- 1/2 tsp Salt
- 1/2 tsp Pepper to taste
- 2 red bell peppers
- 2 green bell peppers
- 16 Button Mushrooms
- 2 small onions
- 1 tablespoon olive oil
- 2 cloves garlic
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin powder
- 3/4 cup tomato juice
- 3/4 cup Kahlua
- 8 ounces peanut butter crunchy
- 1/2 cup chicken stock
- 1/2 tsp Salt
- 1/2 tsp Pepper to taste
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Ingredients
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Instructions
- Cut the lamb into 1 inch cubes. Crush the garlic cloves and add to the tomato juice. Season with the salt and pepper and cumin powder. Marinate the lamb cubes overnight.
- Drain lamb cubes and wash and remove the seeds from the pepper and cut into 1 inch squares
- Thread the lamb, green and red peppers and mushrooms alternately onto 8 kebab skewers. Brush with oil and grill slowly until the lamb is just cooked through.
- Prepare the Kahlua Peanut Sauce: Peel and finely chop the onions. Saute in the oil with the crushed garlic. Add the cayenne pepper and cumin powder and cook gently for 1 to 2 minutes more
- Add the tomato juice, Kahlua, peanut butter and stock. Simmer over a low heat for 10 minutes, stirring from time to time.
- Serve cooked kebabs on a bed of rice with the Kahlua Peanut Sauce.