Curried Lamb Kabobs with Cherry Tomatoes and Red Onions

  • Yield: Makes 8

Source: Martha Stewart Living, August


  • 1 clove garlic, minced
  • 1/2 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup loosely packed mint leaves, chopped
  • 2 pounds lamb shoulder, cut into 1-inch cubes
  • 1 pound cherry tomatoes, mixed colors
  • 4 small red onions, cut into 8 wedges
  • 1 1/2 tablespoons coarse salt


  1. Whisk together garlic, turmeric, coriander, cumin, oregano, 4 tablespoons olive oil, lemon juice, and mint in a small bowl. Add lamb. Toss to coat; refrigerate, covered, for at least 2 hours or overnight.

  2. Thread 4 cubes of lamb, alternating with tomatoes and onion, on each of 8 skewers. Brush with some of the remaining olive oil. Season with salt and pepper.

  3. Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until lamb is cooked through but pink inside, about 8 minutes, depending on heat of grill. Vegetables should be soft. Serve with condiments.


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