Grilled Skewered Lamb

• 1 7-pound leg of lamb, all fat and gristle removed, boned and cut into 1-inch cubes
• 3 cups chopped red onion
• 2 cups red wine
• 1 cup olive oil
• 1 1/2 tablespoons salt
• 1 tablespoon curry powder
• 2 teaspoons dry mustard
• 1 teaspoon red-pepper flakes, or more to taste
• 1 small bunch fresh mint, chopped
• 1 large green pepper, seeds removed, chopped
• 4 cloves garlic, chopped
• Salt to taste, if desired
• Freshly ground pepper to taste

1. In a large bowl, combine all the ingredients.
2. Cover and let the meat marinate in the refrigerator for at least 12 hours, stirring once in a while.
3. When ready to cook, remove the meat from the marinade, wipe off the excess and arrange it on small skewers, about four to five pieces on each one.
4. (You'll need about 20 skewers.)
5. Reserve the remaining marinade.
6. Grill over coals or under the broiler for about six minutes, basting with the liquid of the marinade and turning the skewers to cook the meat evenly.
7. Leave on the skewers and serve immediately.

lamb, red onion, red wine, olive oil, salt, curry powder, mustard, redpepper, fresh mint, green pepper, garlic, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/8743 (may not work)