Alexander Dumas's Georgian -Style Lamb Kebabs
Created by Chocolatll on May 25, 2015
- Servings: 4
- Prep Time: 70m
- Cook Time: 15m
- Recipe #19277
Ingredients
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried mint
- 1/2 teaspoon turmeric (or dried marigold - optional)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1 1/2 pounds boneless lamb (cut into 1-inch cubes)
- 1 (8 ounce) yellow onion, finely chopped
- 1 cup red wine vinegar
- 2 tablespoons olive oil (for basting)
- 2 tablespoons ground sumac (for serving - optional)
How to Make
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Step 1: Combine coriander, dill, basil, mint, turmeric (or marigold), salt and pepper in a large bowl.
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Step 2: Add lamb and toss thoroughly to coat.
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Step 3: Cover and refrigerate for 30 minutes.
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Step 4: Add onion and vinegar.
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Step 5: Toss thoroughly to coat.
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Step 6: Cover and refrigerate for at least 30 minutes more, or up to 8 hours.
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Step 7: Preheat grill.
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Step 8: Thread lamb onto skewers. Dumas says that if you don't have skewers you can use the cleaning-rod of your rifle. (!)
How to Make
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Step 9: Oil grill grate.
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Step 10: Arrange skewers on grill.
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Step 11: Cook, turning with tongs, until browned and cooked to taste, 8-12 minutes for well done, brushing with oil several times.
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Step 12: Sprinkle with sumac if desired.