| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | 4 | Servings | |
INGREDIENTS
| 1 | lb | Trimmed lamb shanks — cut |
| Into 1" cubes | ||
| 1/2 | ts | Cayenne pepper |
| 1 | ts | Ground coriander |
| 1 | ts | Cumin |
| 1 | tb | Minced garlic |
| 2 | tb | Red wine, such as Zinfandel |
| 4 | Pearl onions | |
| 1 | lg | Red bell pepper |
| 1 | lg | Yellow bell pepper |
| 2 | ts | Olive oil |
| 4 | lg | Cherry tomatoes |
| Safflower oil — for coating | ||
| Grill |
INSTRUCTIONS
1. Place cubes of lamb into a large, shallow pan. Mix together cayenne, coriander, cumin, garlic, and wine, and pour over lamb. Toss well. Cover with plastic wrap and refrigerate for 8 to 10 hours. 2. Peel onions and steam until soft. Seed and quarter bell peppers. Arrange onions, bell peppers, and lamb on shish kabob skewers, leaving room for addition of cherry tomatoes later. Brush skewered items with olive oil and place on platter. Cover with plastic wrap and refrigerate for 8 to 10 hours. 3. Grill kabobs for 10 minutes, turning once, then add one cherry tomato to each skewer and grill until lightly brown (5 to 10 minutes). Serve hot for best flavor. Recipe By : the California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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