Grilled Curried Lamb Shish Kebabs

"Every so often, I grind up a batch of fresh, homemade curry powder. While doing this one time, I thought, why not use this on lamb as a marinade? Lots of lamb curries out there, so lamb and curry are known as a great combo. I marinated way in advance and separated the veggies from the meat. While this recipe takes some advance planning, it's not difficult--and it never fails to impress and to please."
photo by a user photo by a user
Ready In:




  • Make this recipe one to two days in advance to knock your guests out with ecstasy. If you are short on time, at least prepare it in the AM and grill it in the PM—but no less time than that, as the spices won’t get into the meat and veggies.
  • You can mix up all the spices and the ginger and garlic in one batch (because they are the same for the veggies and the meats) and then put red wine in the lamb Zip-lock bag and the white wine in the veggie one.
  • Marinate the lamb chunks, the spices, and the wine and oil (listed under Meat Preparation) in one large Zip-lock freezer bag. Keep refrigerated for one to two days, turning the bag each time you open the refrigerator to distribute the marinade. If the marinade is not sufficient to coat all the pieces luxuriously (if lamb leg is too big), then double the marinade quantities.
  • In the same way, marinate the veggies in the spices and wine and oil (listed under Vegetable Preparation) in a large freezer bad and turn every time you open the refrigerator door.
  • When you are ready to grill, use wooden skewers and alternately skewer meat chunk, veggie chunk, meat chunk, veggie chunk, etc., leaving at least an inch at the bottom and the top of the skewer.
  • Grill, turning occasionally, until you see some charring on the edges of the onions and the meat looks cooked through.
  • Enjoy with rice and a salad for a terrific and simple summer meal.

Questions & Replies

Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


Tumerica is a freelance writer who has written essays that have appeared in the Santa Barbara News-Press, and in Santa Barbara’s arts and entertainment paper, The Independent. She regularly writes book reviews of graphic design and other non-fiction books for Technical Communication, the journal of the Society for Technical Communication. And she has written articles on writing for other writers, appearing in The Solitary Scrivener, and T-Zero. Tumerica is a fanatic foodie and gourmet cook who has placed in a cooking contest and is working on a curry cookbook. She has published food articles for The Gastronome, the American magazine for the Chaîne des Rôtisseurs. She also pens the occasional restaurant reviews, but admits to enjoying doing the research more than the actual writing. She also writes food articles for her blog at with a focus on learning the underlying principals behind cooking, rather than slavishly following recipes. Tumerica is a published poet, with her works appearing in the zine, Renaissance, and in a poetry anthology published by Glass Tesseract. She has recently finished her first book of poetry, Red and Green: On Passion and Ecocentrics, and is currently searching for a publisher. She has had many incarnations in her job history. Among her titles have been: bassoonist, saxophonist, Jazz and Blues singer, graphic designer, science journal editor, narrator, teacher, artist, homeless shelter manager, and art model.
View Full Profile

Find More Recipes