FLAVORS (SPICE BLEND) FOR KABOBS, etc.

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Ingredients:

  • 3 pounds lamb shoulder, cleaned and cut into 1 inch cubes
  • 2 tablespoons cumin, ground
  • 1 tablespoon Szechuan peppercorns, ground
  • 2 teaspoons red pepper flakes
  • 2 teaspoons caraway seed, ground
  • 1 teaspoon sugar
  • 2 1/2 teaspoons coriander, ground

Method:

Combine all ingredients in small bowl. This spice blend is extremely aromatic and compliments lamb, goat and chicken. Use approximately 1 tablespoon of this spice blend with 1 teaspoon sea salt per 8 ounces meat.






TO RECIPES

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