Ingredients
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1/2 cup canola oil
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4 cloves garlic, minced
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4 tbsp. grated fresh ginger
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2 tbsp. ground coriander
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4 tsp. ground cumin
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1/8 tsp. ground cinnamon
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1/8 tsp. ground cardamom
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1 (6 to 7 lb.) Boneless or Butterflied Leg of Lamb, cut into 1 1/2-inch cubes
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Vegetable oil cooking spray
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2 small onions, cut into 6 wedges
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2 large green bell peppers, cut into 1 1/2-inch chunks
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2 large red bell peppers, cut into 1 1/2-inch chunks
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12 (12-inch) skewers
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Salt, to taste
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Black pepper, freshly ground, to taste
Directions
- Combine the oil, garlic, ginger, coriander, cumin, cinnamon, and cardamom in a large glass or ceramic dish. Sprinkle the lamb generously with salt and pepper and add the lamb to the marinade. Toss to coat, cover, and refrigerate for at least 2 hours and as long as 6 hours.Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.Thread the lamb, onion wedges, and peppers onto skewers, beginning and ending with the meat. Grill for 8 to 10 minutes, turning several times with tongs and brushing 2 or 3 times with any excess marinade during the first few minutes of grilling. Cook until lamb is medium-rare and the vegetables are tender. Serve immediately.
Recipe Note
Blog post: https://www.lobels.com/south-india-style-lamb-kabobs-80
