Curried Lamb Kabobs with Cherry Tomatoes and Red Onions
Kabobs, like this one stacked with meat and veggies, are excellent for grilling. Soak wooden skewers in warm water for at least thirty minutes so they won't catch fire.
- Yield: Makes 8
Source: Martha Stewart Living, August 2001
- 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
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.
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.
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.