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