Garlic & Cilantro Kebabs
- 1/2 cup packed fresh cilantro leaves
- 3 medium cloves garlic, peeled
- 1/4 cup dark raisins
- 1/2 teaspoon garam masala
- 1 1/2 tablespoons lemon juice
- 1/2 cup olive oil
- 1 teaspoon table salt
- 1/8 teaspoon ground black pepper
- Shish Kebab
- 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)
1. For the Marinade: Process all ingredients in workbowl of food processor fitted with steel blade until smooth, about 1 minute, stopping to scrape sides of workbowl with rubber spatula as needed.
2. For the Shish Kebab: Toss marinade and lamb in gallon-sized zipper-lock plastic bag or large, nonreactive bowl; seal bag, pressing out as much air as possible, or cover bowl and refrigerate until fully seasoned, at least 2 hours and up to 24 hours.
3. Ignite about 6 quarts (1 large chimney, or about 6 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, then spread additional 6 quarts unlit briquettes over lit coals. Position grill rack over coals and heat until very hot, about 15 minutes (you can hold your hand 5 inches above grill surface no longer than 2 seconds).
4. Meanwhile, starting and ending with meat, thread 4 pieces meat, 3 pieces onion (three 3-layer stacks), and 6 pieces pepper in mixed order on 12 metal skewers.
5. Grill kebabs, uncovered, until meat is well browned all over, grill-marked, and cooked to medium-rare, about 7 minutes (or 8 minutes for medium), turning each kebab one-quarter turn every 1 3/4 minutes to brown all sides. Transfer kebabs to serving platter, squeeze lemon or lime wedges over kebabs if desired, and serve immediately.