GRILLED CURRIED LAMB SHISH KEBABS

Grilled Curried Lamb Shish Kebabs image

Provided by Tumerica

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 24

1 boneless leg of lamb
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon ground fennel
1/2 teaspoon ground black peppercorns
1 teaspoon salt
1 tablespoon grated gingerroot
1 tablespoon crushed garlic
1/4 cup red wine, to get slightly sloshy consistency (or more)
3 tablespoons olive oil, to get slightly sloshy consistency (or more)
4 -5 cups assorted fresh vegetables, Cut in 1 to 1/2 inch chunks (use summer squash, zucchini, patty pan, Vidalia or other sweet onion, green onions, mushrooms, aspar)
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon ground fennel
1/2 teaspoon ground black peppercorns
1 teaspoon salt
1 tablespoon grated gingerroot
1 tablespoon crushed garlic
1/4 cup white wine (or more) or 1/4 cup sake, to get slightly sloshy consistency (or more)
3 tablespoons olive oil, to get slightly sloshy consistency (or more)

Steps:

Make this recipe one to two days in advance to knock your guests out with ecstasy. If you are short on time, at least prepare it in the AM and grill it in the PM-but no less time than that, as the spices won't get into the meat and veggies.
You can mix up all the spices and the ginger and garlic in one batch (because they are the same for the veggies and the meats) and then put red wine in the lamb Zip-lock bag and the white wine in the veggie one.
Marinate the lamb chunks, the spices, and the wine and oil (listed under Meat Preparation) in one large Zip-lock freezer bag. Keep refrigerated for one to two days, turning the bag each time you open the refrigerator to distribute the marinade. If the marinade is not sufficient to coat all the pieces luxuriously (if lamb leg is too big), then double the marinade quantities.
In the same way, marinate the veggies in the spices and wine and oil (listed under Vegetable Preparation) in a large freezer bad and turn every time you open the refrigerator door.
When you are ready to grill, use wooden skewers and alternately skewer meat chunk, veggie chunk, meat chunk, veggie chunk, etc., leaving at least an inch at the bottom and the top of the skewer.
Grill, turning occasionally, until you see some charring on the edges of the onions and the meat looks cooked through.
Enjoy with rice and a salad for a terrific and simple summer meal.

Nutrition Facts : Calories 157.9, Fat 14.4, SaturatedFat 1.9, Sodium 781.5, Carbohydrate 4.3, Fiber 1.4, Sugar 0.3, Protein 0.9