Charcoal-Grilled Shish Kebab in a Rosemary-Mint Marinade with Garlic and Lemon

Name: Charcoal-Grilled Shish Kebab in a Rosemary-Mint Marinade with Garlic and Lemon
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 10 , fresh mint leaves; 1 1/2 teaspoons, chopped fresh rosemary; 2 tablespoons, lemon juice; 1/2 tablespoon, grated lemon zest; 3 medium cloves, garlic, peeled; 1/2 cup, olive oil; 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)

Main Courses
Africa & Middle-East
Middle Eastern
Meat
Lamb
Grilling & Barbecue

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 Rosemary-Mint Marinade with Garlic and Lemon

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