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Tandoori Shish Kabobs

Quickandeasymenu's picture
Ingredients
  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
  Salt 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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Baked
Interest: 
Quick

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