Alexander Dumass Georgian Style Lamb Kebabs Recipes

Steps:

• Combine coriander, dill, basil, mint, marigold, salt and pepper in a large bowl.
• Add lamb and toss thoroughly to coat.
• Cover and refrigerate for 30 minutes.
• Add onion and vinegar.
• Toss thoroughly to coat.
• Cover and refrigerate for at least 30 minutes more, or up to 8 hours.
• Preheat grill.
• Thread lamb onto skewers. Dumas says that if you don't have skewers you can use the cleaning-rod of your rifle.
• Oil grill grate.
• Arrange skewers on grill.
• Cook, turning with tongs, until browned and cooked to taste, 8-12 minutes for well done, brushing with oil several times.
• Sprinkle with sumac if desired.

Steps:

• 1. Combine the coriander, dill, basil, mint, ground marigold (if using), 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add the lamb and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 30 minutes.2. Add the onion and vinegar to the lamb, tossing again to mix well. Re-cover and let marinate, in the refrigerator, for at least another 30 minutes and up to 8 hours (the longer you marinate the lamb, the tangier it will be).3. When ready to cook, thread the lamb onto the skewers. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until nicely browned and cooked to taste, 8 to 12 minutes in all, for well done. Brush the kebabs several times as they cook with oil and season with salt and pepper.4. Unskewer the lamb onto serving plates and serve immediately, accompanied by ground sumac (if using) for sprinkling.Serves 4