Grilled Lamb In Uzbek Marinade

• 1 large yellow onion, peeled and chopped
• 10 to 12 cloves garlic, peeled
• 3 to 4 canned plum tomatoes, drained
• 1/4 cup chopped flatleaf parsley
• 1/4 cup chopped cilantro
• 1 tablespoon coriander seed, toasted and ground
• 2 teaspoons cumin seeds, toasted and ground
• 1 tablespoon Aleppo pepper
• 1/2 teaspoon cayenne
• 1/2 cup olive oil plus extra for grilling
• 2 pounds boneless leg of lamb, cut into 2-inch cubes
• Kosher salt and fresh black pepper

1. In a blender or food processor, process onion, garlic and tomatoes until liquefied.
2. Mix in parsley, cilantro, coriander, cumin, Aleppo pepper, cayenne and olive oil.
3. Pour over lamb and marinate overnight.
4. Preheat the broiler.
5. Thread lamb onto skewers, brush with oil and season.
6. Broil until rare to medium rare, about 3 minutes on each side.

yellow onion, garlic, tomatoes, parsley, cilantro, coriander seed, cumin seeds, pepper, cayenne, olive oil, lamb, kosher salt

Taken from cooking.nytimes.com/recipes/11705 (may not work)