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

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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.

SERVES 6

TIME 1½ 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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