Curried-Lamb Kebab

• 1 cup Dijon mustard
• 14 cup honey
• 3 tablespoons curry powder
• 1 12 tablespoons minced garlic
• 2 lemons, juiced
• 12 cup olive oil
• 4 lbs loin lamb, trimmed of fat and sinew and cut into 32 two-ounce pieces (boneless leg of lamb can be substituted)
• salt & freshly ground black pepper
• bamboo skewer

1. Combine the mustard, honey, curry powder, garlic, lemon juice and oil in a large mixing bowl.
2. Add the lamb and toss to coat; cover and refrigerate for at least 12 hours (a day or so is even better).
3. Soak the bamboo skewers in cold water for about 1 hour.
4. Light the coals or preheat the gas grill to medium-high.
5. Thread the lamb onto the skewers, season with salt and pepper, and set on the grill for 8-10 minutes, turning occasionally.
6. (The idea is to char the marinade and caramelize the honey without burning).
7. Serve hot.

mustard, honey, curry powder, garlic, lemons, olive oil, loin lamb, salt, bamboo skewer

Taken from www.food.com/recipe/curried-lamb-kebab-63964 (may not work)