Food & Cooking Recipes Appetizers Finger Food Recipes Curried Lamb Kabobs with Cherry Tomatoes and Red Onions Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 8 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. Ingredients 1 clove garlic, minced ½ teaspoon turmeric 1 teaspoon coriander 1 teaspoon cumin ½ teaspoon dried oregano 6 tablespoons extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice ¼ 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 ½ tablespoons coarse salt Directions 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. Rate it Print