Alexander Dumas's Georgian-style Lamb Kebabs

Total Time: 1 hr 22 mins Preparation Time: 1 hr 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried mint
• 1/2 teaspoon turmeric (optional)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1 1/2 lbs boneless lamb, cut into 1-inch cubes
• 1 medium onion, finely chopped
• 1 cup red wine vinegar
• 2 tablespoons olive oil, for basting
• 2 tablespoons ground sumac, for serving (optional)

Recipe

• 1 combine coriander, dill, basil, mint, marigold, salt and pepper in a large bowl.
• 2 add lamb and toss thoroughly to coat.
• 3 cover and refrigerate for 30 minutes.
• 4 add onion and vinegar.
• 5 toss thoroughly to coat.
• 6 cover and refrigerate for at least 30 minutes more, or up to 8 hours.
• 7 preheat grill.
• 8 thread lamb onto skewers. dumas says that if you don't have skewers you can use the cleaning-rod of your rifle.
• 9 oil grill grate.
• 10 arrange skewers on grill.
• 11 cook, turning with tongs, until browned and cooked to taste, 8-12 minutes for well done, brushing with oil several times.
• 12 sprinkle with sumac if desired.