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.

Martha Stewart Living, August 2001

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Recipe Summary

Yield:
Makes 8
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Ingredients

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Directions

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  • 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.

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  • 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.

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