Recipe information
Yield
makes 8
Ingredients
1
garlic clove, minced
1
/2 teaspoon turmeric
1
teaspoon ground coriander
1
teaspoon ground cumin
1
/2 teaspoon dried oregano
6
tablespoons extra-virgin olive oil
1
tablespoon fresh lemon juice
1
/4 cup loosely packed mint leaves, chopped
2
pounds lamb shoulder, cut into 1-inch cubes
1
pound cherry tomatoes, mixed colors
4
small red onions, cut into 8 wedges
1
1/2 tablespoons coarse salt
2
teaspoons freshly ground pepper
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Preparation
Step 1
Whisk together the garlic, turmeric, coriander, cumin, oregano, 4 tablespoons olive oil, lemon juice, and mint in a small bowl. Add the lamb. Toss to coat; refrigerate, covered, for at least 2 hours or overnight.
Step 2
Thread 4 cubes of lamb, alternating with tomatoes and onion, on each of 8 skewers. Brush with some of the remaining olive oil. Season with salt and pepper.
Step 3
Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until the lamb is cooked through but pink inside, about 8 minutes, depending on the heat of the grill. The vegetables should be soft.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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