It’s spring, it’s not raining, we’re grilling again. Tonight it’s tender cubes of New Zealand lamb in an Indian-spiced marinade which I first found in Pierre Franey’s “60 Minute-Gourmet” eons ago. I’ve since modified it a bit and keep coming back to it several times each grilling season as a favorite way to prepare grilled lamb.
INDIAN SPICED LAMB KABOBS
1 lb. boneless New Zealand leg of lamb, cut into 12 cubes
1 plump garlic clove finely minced
1 Tbsp finely chopped ginger root (do not substitute ginger powder…just not the same)
1 Tbsp finely minced shallot
2 Tbsp lemon juice
2 Tbsp olive oil
1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
1/8 tsp cayenne or red pepper flakes
S&P to taste
Combine all marinade ingredients in a medium bowl and add the lamb, gently tossing to coat it all well with the seasonings. Refrigerate for about an hour, or as longas overnight. When ready to grill, arrange the lamb on skewers, with or without sliced red peppers and onions.
Grill on high heat, turning once, about 4 minutes per side for medium rare. Serve with your favorite rice pilaf or couscous.
To go with tonight, my favorite Middle Eastern salad studded with lots of sheep’smilk feta and dressed with mint, oregano, olive oil, and lemon juice. And an Isareli couscous blend from TJ’s (Harvest Blend) prepared with sauteed diced carrots, leeks, garlic, chicken broth and a touch of Ras al Hanout seasoning.
The grill is fired up and the cooking is about to begin. My mise en place is ready…