Grilled Skewered Lamb

Name: Grilled Skewered Lamb
Total time: 20 min
Yield: Ten servings
Ingredients: 1 7-pound leg of lamb, all fat and gristle removed, boned and cut into 1-inch cubes; 3 cups chopped red onion; 2 cups red wine; 1 cup olive oil; 1 1/2 tablespoons salt; 1 tablespoon curry powder; 2 teaspoons dry mustard; 1 teaspoon red-pepper flakes, or more to taste; 1 small bunch fresh mint, chopped; 1 large green pepper, seeds removed, chopped; 4 cloves garlic, chopped; Salt to taste, if desired; Freshly ground pepper to taste

By Aljean Harmetz

Total Time: 20 minutes, plus overnight marination
Rating: (0)
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Ingredients

Yield:Ten servings

17-pound leg of lamb, all fat and gristle removed, boned and cut into 1-inch cubes
3cups chopped red onion
2cups red wine
1cup olive oil
1½tablespoons salt
1tablespoon curry powder
2teaspoons dry mustard
1teaspoon red-pepper flakes, or more to taste
1small bunch fresh mint, chopped
1large green pepper, seeds removed, chopped
4cloves garlic, chopped
Salt to taste, if desired
Freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
In a large bowl, combine all the ingredients. Cover and let the meat marinate in the refrigerator for at least 12 hours, stirring once in a while.
Step 2
When ready to cook, remove the meat from the marinade, wipe off the excess and arrange it on small skewers, about four to five pieces on each one. (You'll need about 20 skewers.) Reserve the remaining marinade.
Step 3
Grill over coals or under the broiler for about six minutes, basting with the liquid of the marinade and turning the skewers to cook the meat evenly. Leave on the skewers and serve immediately.