1 hr 22 mins
1 hr 10 mins
Alexander Dumas is best known for writing such novels as The Three Musketeers and The Count of Monte Cristo, but he also traveled and wrote about food. This recipe was adapted by Steven Raichlen to add a traditional Georgian spice mix. If you can't find sumac, leave it out. The software does not accept dried marigold, so I have substituted turmeric. From the Barbecue Bible. Prep time includes 1 hour marinating time.
My Private Note
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- 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)
- 1Combine coriander, dill, basil, mint, marigold, salt and pepper in a large bowl.
- 2Add lamb and toss thoroughly to coat.
- 3Cover and refrigerate for 30 minutes.
- 4Add onion and vinegar.
- 5Toss thoroughly to coat.
- 6Cover and refrigerate for at least 30 minutes more, or up to 8 hours.
- 7Preheat grill.
- 8Thread lamb onto skewers. Dumas says that if you don't have skewers you can use the cleaning-rod of your rifle.
- 9Oil grill grate.
- 10Arrange skewers on grill.
- 11Cook, turning with tongs, until browned and cooked to taste, 8-12 minutes for well done, brushing with oil several times.
- 12Sprinkle with sumac if desired.
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Nutritional Facts for Alexander Dumas's Georgian-Style Lamb Kebabs
Serving Size: 1 (266 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 538.2
- Calories from Fat 392
- Total Fat 43.5 g
- Saturated Fat 17.0 g
- Cholesterol 122.4 mg
- Sodium 686.7 mg
- Total Carbohydrate 3.1 g
- Dietary Fiber 0.7 g
- Sugars 1.1 g
- Protein 29.1 g