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South India-Style Lamb Kabobs Print Email


Serves: 6

1 1/2 cup canola oil
4 cloves garlic, minced
4 tablespoons grated fresh ginger
2 tablespoons ground coriander*
4 teaspoons ground cumin*
1/8 teaspoon ground cinnamon*
1/8 teaspoon ground cardamom*
1 (6-7 lb.) Boneless or Butterflied Leg of Lamb, cut into 1 1/2-inch cubes
Salt and freshly ground black pepper to taste
Vegetable oil cooking spray
2 small onions, cut into 6 wedges
2 large green bell peppers, cut into 1 1/2-inch chunks
2 large red bell peppers, cut into 1 1/2-inch chunks
Twelve 12-inch skewers

1. 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.

2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.

3. 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.

* These ingredients (combined) can be replaced by about 4 tablespoons of Garam Masala.

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