Alexander Dumas's Georgian -Style Lamb Kebabs

4
Servings
70m
Prep Time
15m
Cook Time
1h 25m
Ready In


"Alexander Dumas is best known for writing such novels as The Three Musketeers and The Count of Monte Cristo, but he also traveled and wrote about food. This recipe was adapted by Steven Raichlen to add a traditional Georgian spice mix. If you can't find sumac, leave it out. Adapted from the Barbecue Bible. Prep time includes marinating time."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (298.6 g)
  • Calories 648.9
  • Total Fat - 51.8 g
  • Saturated Fat - 21.2 g
  • Cholesterol - 140 mg
  • Sodium - 1430.6 mg
  • Total Carbohydrate - 3 g
  • Dietary Fiber - 0.9 g
  • Sugars - 0 g
  • Protein - 38.8 g
  • Calcium - 56.7 mg
  • Iron - 3.7 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.5 mg

Step 1

Combine coriander, dill, basil, mint, turmeric (or marigold), salt and pepper in a large bowl.

Step 2

Add lamb and toss thoroughly to coat.

Step 3

Cover and refrigerate for 30 minutes.

Step 4

Add onion and vinegar.

Step 5

Toss thoroughly to coat.

Step 6

Cover and refrigerate for at least 30 minutes more, or up to 8 hours.

Step 7

Preheat grill.

Step 8

Thread lamb onto skewers. Dumas says that if you don't have skewers you can use the cleaning-rod of your rifle. (!)

Step 9

Oil grill grate.

Step 10

Arrange skewers on grill.

Step 11

Cook, turning with tongs, until browned and cooked to taste, 8-12 minutes for well done, brushing with oil several times.

Step 12

Sprinkle with sumac if desired.

Tips & Variations


No special items needed.

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