Shish KaBob in Martini Marinade

This is a blend of three favorite shish-kabob recipes. It is exotic and
worthy of your gourmand spirit. Veggie options include onions, mushrooms,
tomatoes, bell peppers. This has a Persian or Middle Eastern hint, with
indigenous folk ingredients to tingle your tonguea¦

Martin Kimeldorf,

In a one quart non-metallic container or large plastic baggie, and combine
the following:

Basic Shish
2-3 lbs. lamb (no bone)

8 crushed garlic cloves
1 Tbs. dried rosemary
1 Tbs. kosher salt
1/2 tsp. pepper
2 Tbs. oregano
1-2 tsp. mint
1 cup red wine
A1/2 cup sweet vermouth
1/4 cup gin

Optional and Exotic KaBobs
1 tsp. dill
1 tsp. cardamom, ground
2 tsp. Worcestershire sauce
8 to 10 juniper berries

Cut lamb into 2 inch cubes and marinate it for at least 12 hours. Since
I like to marinate the veggies also put aside enough to just coat the
veggies in a separate baggie. I do this about 3 hours before grilling.
You may wish to include green peppers, cherry tomatoes, and onions, even
mushrooms cut into wedges. ( must confess that I have little luck keeping
tomatoes on the skewers, thatas why I use a bbq basket). Cook veggies
separately from the meat since they cook much faster. BBQ lamb and
veggies in a basket or on skewers. I do the lamb first, then while it
rests, I grill the veggies maybe 1 minute per side for 4 minutes total on
high. If you use mushrooms, put these on the grill for only 2 minutes
total.


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