Charcoal-Grilled Shish Kebab in a Sweet Curry Marinade with Buttermilk

Name: Charcoal-Grilled Shish Kebab in a Sweet Curry Marinade with Buttermilk
Yield: Serves 6
Cuisine: Middle Eastern
Ingredients: 3/4 cup, buttermilk; 1 tablespoon, lemon juice; 3 medium cloves, garlic, minced; 1 tablespoon, brown sugar; 1 tablespoon, curry powder; 1 teaspoon, crushed red pepper flakes; 1 teaspoon, ground coriander; 1 teaspoon, chili powder; 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)

0 comments

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

SERVES6

TIME1½ hours, plus 2 hours marinating

Charcoal-Grilled Shish Kebab in a Sweet Curry Marinade with Buttermilk

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...

This is a members' feature.