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Mixed Grill of Sausage, Chicken and Lamb With Tandoori Flavorings recipe |
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8 servings
Ingredients:
2 pounds spicy or mild Italian pork sausage1/4 cup olive oil3 tablespoons ground cumin1 tablespoon curry powder1 1/2 teaspoons garlic powder3/4 teaspoon ground ginger3/4 teaspoon salt1/2 teaspoon cayenne pepper8 lamb loin chops1/2 cup plain yogurt3 tablespoons red wine vinegar12 chicken drumsticks, skin removed
Instructions:
Place sausage and 1/2 cup water in a large (12-inch) skillet.Cover and bring to a simmer.Steam until sausage loses its raw color throughout, about 8 minutes.Drain and set aside.In a medium bowl, mix oil, cumin, curry powder, garlic powder, ginger, salt and cayenne.Scrape half the spice mixture into another medium bowl.Add lamb chops to one bowl; toss to coat well.Stir yogurt and vinegar into other bowl; add chicken legs and toss to coat well.Set both aside to marinate.About 30 minutes before serving, fully preheat gas grill (10 to 15 minutes with all burners on high).Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over rack.Close lid and return grill to temperature.Make sure to have water close by to extinguish any flare-ups.Staggering meat additions so they all get done about the same time, place chicken on grill; close lid and grill-roast for a total of 20 minutes - 8 minutes on the first side, 8 minutes on the second side and 4 minutes longer, turning as needed toward the end to ensure doneness.Add lamb; grill-roast for a total of 8 minutes - 4 minutes on the first side and 4 minutes on the second side.Add sausage and grill-roast for a total of 4 minutes - 2 minutes on the first side and 2 minutes on the second side.Arrange on a large platter and serve warm with couscous.
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