Charcoal Grilled Shish Kebab in a Sweet Curry Marinade with Buttermilk
Ingredients
- 3/4 cup buttermilk
- 1 tablespoon lemon juice
- 3 medium cloves garlic , minced
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon table salt
- 1/8 teaspoon ground black pepper
- 2 1/4 pounds boneless lamb leg (shank end), trimmed of fat and silver skin and cut into 1-inch pieces
- 3 bell peppers , 1 red, 1 yellow, and 1 orange (about 1 1/2 pounds), each cut into twenty-four 1-inch pieces
- 1 large red onion (about 12 ounces), cut into thirty-six 3/4-inch pieces (see illustrations below)
- lemon or lime wedges for serving (optional)
Instructions
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