Curried Lamb Kabobs With Cherry Tomatoes And Red Onions Recipe

Ingredients

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 

Preparation

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.

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