Author Notes: This one started with my friend Pete, and I've adapted it since. I love the combination of flavors -- subtle but with a kick, not too spicy and a little sweet. The milk tenderizes the meat but you don't have to go the full 24 hours (and if you don't want to marinate that long skip the milk). I've used this for pork and tofu -- both great -- and I like to eat it with grilled sweet potatoes, eggplant and zucchini (just tossed with olive oil, salt and pepper). This can be served as appetizer or main course. - mdm
- 1 cup vinegar (white or red wine)
- 1 cup milk
- 2 tablespoons garlic, minced
- 2 tablespoons curry powder (I like to make my own but store-bought works just fine)
- 2 tablespoons chili powder (I like Asian)
- 2 tablespoons brown sugar
- 2 teaspoons black pepper
- 1 teaspoon tumeric
- 1 teaspoon coriander seed
- pinches red pepper flakes (optional)
- 2-3 pounds lamb, cubed
- 1 pineapple, cubed
- salt and pepper to taste
- Mix all marinade ingredients, add lamb, marinate in fridge overnight, up to 24-hours. I usually do this in a sturdy plastic ziplock bag. If you want it spicier I recommend adding red pepper flakes as well.
- Salt and pepper the lamb, thread onto skewers, alternating with pineapple cubes.
- Grill 5 or so minutes per side. I like pink in the middle.