Charcoal-Grilled Shish Kebab in a Warm-Spiced Parsley Marinade with Ginger
Appears in Cook's Illustrated July/August 2001, America's Test Kitchen TV
WHY THIS RECIPE WORKS
To avoid over- or undercooked meat and/or vegetables in our shish kebab recipe, we chose the right cut of lamb (boneless leg) and vegetables that cooked at the same rate as the meat (onions and peppers). Marinating the meat for at least 2 h...