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From America's Test Kitchen
Kebabs, for all their popularity and convenience, are usually over- or undercooked, with vegetables and meat that are either burnt or raw and falling off the skewer. But kebabs are so simple, they should be a go-to grilling recipe for most home cooks; they’re easy to put together and take little time on the grill, thanks to the vegetables and meat already being in bite-sized pieces. We decided to revisit the kebab, grabbed some metal skewers, and headed to our grill, in search of perfectly cooked lamb and crisp, slightly charred vegetables.
To avoid the raw lamb and charred vegetables that cooking on skewers often delivers, we cut the meat (boneless leg of lamb, trimmed of fat and silver skin) into 1‑inch cubes and narrowed the vegetable field. Onions and peppers were the vegetable combination most preferred by tasters; they aren’t incredibly watery like tomatoes, which were out from the beginning, and they cooked at the same rate as the meat. Marinating the meat for 2 hours added extra flavor; for the marinades, we used fruity, sweet, and spicy ingredients that stood up well to the hearty lamb.
Serves 6
For marinade suggestions, see related recipes.
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