Tandoori Shish Kabobs
|Lamb leg||6 Pound, Defrosted (1 Leg, New Zealand Spring Lamb)|
|Plain yogurt||1 1⁄2 Cup (24 tbs)|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Curry powder||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Tabasco sauce||1⁄8 Teaspoon|
|Eggplant||1 Small, cut into 1 inch cubes|
|Zucchini||1 , sliced 0.5 inch thick|
|Green pepper||1 , seeded and cut in 1 inch cubes|
|Cherry tomatoes||1 Cup (16 tbs)|
|White onions||8 Small|
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.