Grilling: Garlic And Cilantro Lamb Kabobs Recipe

• 1/2 cup packed fresh cilantro leaves
• 3 medium cloves garlic, peeled
• 1/4 cup dark raisins
• 1/2 teaspoon garam masala
• 1 1/2 tablespoons lemon juice
• 1/2 cup olive oil
• 1 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 2 1/4 pounds boneless leg of lamb, trimmed of fat and silver skin and cut into 1-inch pieces
• 3 bell peppers, 1 red, 1 yellow, and 1 orange, cut into 1-inch pieces
• 1 large red onion, cut into 3/4-inch pieces
• Lemon or lime wedges for serving (optional)

1. Process all of the marinade ingredients in workbowl of food processor fitted with steel blade until smooth, about 1 minute, stopping to scrape sides of workbowl with rubber spatula as needed.
2. Toss marinade and lamb in ziploc bag; seal bag, pressing out as much air as possible and refrigerate for at least 2 hours and up to 24.
3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly.
4. While the fire is lighting, starting and ending with meat, thread 4 pieces meat, 3 pieces onion (three 3-layer stacks), and 6 pieces pepper in mixed order onto skewers.
5. Grill kabobs uncovered, turning each kabob one-quarter turn every 1 3/4 minutes to brown all sides, until meat is well browned all over and cooked to medium-rare, about 7 minutes. Transfer kabob to serving platter, squeeze lemon or lime wedges over kabob if desired, and serve immediately.

cilantro, garlic, dark raisins, garam masala, lemon juice, olive oil, salt, ground black pepper, lamb, bell peppers, red onion, lemon

Taken from www.seriouseats.com/recipes/2008/10/grilling-garlic-and-cilantro-lamb-kabobs-recipe.html (may not work)