Thank you. (finally a recipe that isn’t boiled tofu, with watered down egg substitute, SALAD)..

Caribbean Grilled Lamb Skewers with Long Beans

WebMD Recipe from

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Picture of Caribbean Grilled Lamb Skewers

¾ cup extra-virgin olive oil
1/3 cup fresh lime juice
2 tablespoons grated lemon zest
6 garlic cloves, minced
1 tablespoon cumin seed
1 tablespoon chili powder
1 tablespoon curry powder
Kosher salt
1 teaspoon cayenne pepper
Freshly ground black pepper
2 jalapeno peppers, minced
3 pounds boneless lamb loin or well-trimmed leg, cut into 1-inch cubes
1 pound long beans, tips removed, left long or cut into 3-inch segments (or substitute green beans)
2 teaspoons unsalted butter

Put 12 wooden skewers in a pan of water to soak for at least 20 minutes.


To prepare the lamb marinade, whisk together ½ cup of olive oil, lime juice, lemon zest, garlic, cumin, chili powder, curry powder, 2 teaspoons salt, cayenne, ¼ teaspoon black pepper, and jalapenos in a medium bowl. Taste and adjust salt, pepper, cayenne, and lime juice.

Put lamb cubes and marinade into a large glass baking dish and toss, rubbing marinade all over lamb. Thread 4 to 5 pieces of lamb onto each skewer. Place skewers into baking dish, cover with plastic wrap, and refrigerate for at least 1 and up to 4 hours.

While lamb marinates, preheat a grill or broiler to medium-hot and prepare beans. Sauté beans in remaining ¼ cup olive oil in a large skillet over medium-high heat, stirring frequently, until they are tender and begin to blister. Stir in butter, 1 teaspoon salt, and ¼ teaspoon black pepper. When butter just begins to brown, transfer beans to a warm serving platter and drape with foil.

Grill lamb, turning skewers every few minutes, until medium rare (internal temperature of 130 degrees), about 6 minutes. (Alternately, skewers can be broiled until medium rare.) Transfer skewers to a plate and let stand for 5 minutes.

To serve, place long beans to the side, and lay skewers across them.

From Without Reservations by Joey Altman

Total Servings: 12

Nutritional Information Per Serving

Calories: 359
Carbohydrates: 5.1
Cholesterol: 99mg
Fat: 22.9g
Saturated Fat: 5.3g
Fiber: 2.0g
Sodium: 174mg
Protein: 33.0g

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From with permission. © 2010 Inc.
  1. #1 by elcampeador on October 29, 2011 - 12:37 PM

    Great idea, Yojimbo. I like

  2. #2 by Yojimbo on October 29, 2011 - 12:54 AM

    HAZMAT equipment. HA! It will also come in handy when you drop one of those new light bulbs. You’re already equiped!

  3. #3 by elcampeador on October 28, 2011 - 5:49 PM

    MMM MMM, it’s delicious, especially grilled. 🙂

    Uhh, if one doesn’t mind burning the crap out of their fingers, restarting the coals or gas AND a must is HAZMAT equipment he-he-he..

  4. #4 by Yojimbo on October 28, 2011 - 5:44 PM

    Boiled tofu with watered down egg substitute you say! Where can I learn more!

  1. – Recipes | Connecticut Barbecue

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