Shish kebab originated as a Turkish dish of skewered, marinated lamb grilled over a charcoal fire, but today, there is plenty of room for improvisation when assembling kebabs. Simply combine foods that will cook at the same rate of speed. Quick-cooking, delicate vegetables such as mushrooms and tomatoes are best skewered separately from the meat. If using bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning. The meat and vegetables are first lightly oiled and seasoned to prevent sticking. The best meat for lamb kebabs is leg meat cut into 1- to 1 1/2-inch cubes. As with all tender cuts, lamb kebabs should not be cooked beyond medium, or they will become tough and dry.
Cut into 1- to 1 1/2-inch cubes:
1- to 1 1/2-pounds lamb leg meat
Prepare your choice of:
Tandoori Marinade or
Red Wine Marinade or
Mediterranean Garlic Herb Paste
Add the lamb along with:
1 medium bell pepper, cut into 1-inch pieces
1 onion, cut into small wedges
Toss to coat the lamb and vegetables, cover, and marinate in the refrigerator for 2 to 24 hours. Preheat the broiler and broiler pan or prepare a medium-hot charcoal fire. If broiling, position the broiler pan 3 to 4 inches from the heating element. Thread the meat and vegetables on skewers. Broil or grill for 8 to 10 minutes, turning the skewers occasionally. Make a small incision in a cube of meat and check the center. It should be slightly less done than desired, for it will continue to cook somewhat off the heat. Serve immediately with your choice of:
