Tandoori Shish Kabobs Recipe
Ingredients
1 leg of New Zealand spring lamb, weighing 5 to 6 pounds, defrosted
1 1/2 cups plain yogurt
1/2 cup pineapple juice
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon Tabasco sauce
1 small eggplant, cut in 1 inch cubes
1 zucchini, sliced 1/2 inch thick
1 green pepper, seeded and cut in 1 inch cubes
1 cup cherry tomatoes
8 small white onions
Directions
Trim fell and excess fat from leg; remove bone from lamb with thin, sharp knife.
Cut meat into 1 1/2 inch pieces.
Combine yogurt, pineapple juice, curry, salt, ginger and Tabasco sauce in a large bowl.
Add meat; cover and refrigerate overnight, turning meat occasionally.
Arrange meat and vegetables on skewers; cook over hot coals about 20 minutes, turning skewers to cook evenly on all sides and brushing often with marinade during cooking.
Cut meat into 1 1/2 inch pieces.
Combine yogurt, pineapple juice, curry, salt, ginger and Tabasco sauce in a large bowl.
Add meat; cover and refrigerate overnight, turning meat occasionally.
Arrange meat and vegetables on skewers; cook over hot coals about 20 minutes, turning skewers to cook evenly on all sides and brushing often with marinade during cooking.
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