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Prep 1 hr 10 mins
Cook 12 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.
- 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)
- 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.