Charcoal-Grilled Shish Kebab in a Warm-Spiced Parsley Marinade with Ginger

Name: Charcoal-Grilled Shish Kebab in a Warm-Spiced Parsley Marinade with Ginger
Yield: Serves 6
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 1/2 cup packed, fresh parsley leaves; 1 , jalapeño chile, seeded and chopped coarse; 2 inch piece, fresh ginger, peeled and chopped coarse; 3 medium cloves, garlic, peeled; 1 teaspoon, ground cumin; 1 teaspoon, ground cardamom; 1 teaspoon, ground cinnamon; 1/2 cup, olive oil; 1 teaspoon, table salt; 1/8 teaspoon, ground black pepper; 2 1/4 pounds, boneless lamb leg (shank end), trimmed of fat and silver skin and cut into 1-inch pieces; 3 , bell peppers, 1 red, 1 yellow, and 1 orange (about 1 1/2 pounds), each cut into twenty-four 1-inch pieces; 1 , large red onion (about 12 ounces), cut into thirty-six 3/4-inch pieces (see illustrations below); , lemon or lime wedges for serving (optional)

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Appears in Cook's Illustrated July/August 2001, America's Test Kitchen TV

To avoid the raw lamb and charred vegetables that cooking on skewers can deliver, we cut the meat into 1-inch cubes and narrowed the vegetable field.

SERVES6

TIME1½ hours, plus 2 hours marinating

Charcoal-Grilled Shish Kebab in a Warm-Spiced Parsley Marinade with Ginger

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...

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