Tropical Cordero

Mexican/Caribbean Kebabs

(Adapted from a recipe contributed by Garry Vroegh <a043140t@bc.seflin.org>)

Ingredients Directions
  • 1½ pounds lamb (cut into 1-inch cubes)
  • 3 medium tomatoes (coarsely chopped)
  • 3 green onions (thinly sliced)
  • 1 jalapeno pepper (seeded and chopped)
  • 2 Tablespoons cilantro (chopped)
  • 3 teaspoons minced garlic
  • salt to taste
  • ½ cup orange juice
  • 1 Tablespoon lemon juice
  • 2 Tablespoons of onion (grated)
  • 2 teaspoons ``Butter Buds'' sprinkles (or subsitute)
  • 1 teaspoon Columbo powder (or substitute common chili powder)
  • ¼ teaspoon of ground cinnamon
  • 1/8 teaspoon ground cloves

Salsa

In a medium (non-reactive) bowl, stir together tomatoes, green onions, jalapeno, cilantro and a teaspoon of the minced garlic. Stir in 2 tablespoons of lime juice and salt to taste. Set aside.

Lamb

In another medium bowl, combine the orange juice, the remaining 2 tablespoons lime juice, lemon juice, grated onion, the two teaspoons of ``Butter Buds,'' Columbo powder (or chili powder), cinnamon and cloves. Add the lamb cubes to the mix and stir. Allow to marinate in the refrigerator, at least a few hours and preferably overnight.

Pre-heat the broiler or grill. Thread the lamb cubes on a short skewer of cane, bamboo, or even steel. Broil them about 4 inches from the heat, about 5 minutes per side.

Serve with tortillas and the salsa.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Jan 9 20:26:59 EST 1999