Red Curry Honey Barbecue Lamb Kabob with Mixed Lettuce, Grapes and Pomegranate Yogurt Dressing

This is a very nice tasting kabob platter!

   
     Red curry spices and honey make for a nice natural barbecue sauce!  The flavor is mildly spicy and it is perfect for lamb.  Refreshing fruits and yogurt commonly accompany spicy curry food.
   
     Lamb Kabob Preparation:
     Soak 1 long bamboo skewer in water for about 1 hour.
     Assemble 1 Kabob with 6 to 8 ounces of tender lamb shoulder or leg pieces, onion pieces and red bell pepper pieces.  Be sure that all the ingredients are cut the same size.  About 1" square is a good size.  This kabob should be about 90% lamb meat, with just enough onion and red bell pepper to add flavor.
     Season the kabob with a little bit of sea salt.
   
     Salad Plate Set Up:
     Place a small mound of mixed baby lettuce on the center of a platter.
     Sprinkle some thin sliced celery over the lettuce.
     Set the platter aside.
   
     Pomegranate Yogurt Recipe:
     Place 4 ounces of goats milk yogurt into a small bowl.
     Add 1 small squeeze of lemon juice.
     Add 1 small handful of pomegranate fruit.
     Stir the ingredients together.
     Mash a few pieces of the pomegranate into the yogurt to give the dressing some reddish color.
     Thin the yogurt sauce with a few drops of water, so it becomes the consistency of heavy cream.
   
     Red Curry Honey Barbecue Sauce Recipe:
     Place 3 tablespoons of honey into a small mixing bowl.  
     Add 1 tablespoon of hot red curry paste.  (Vindaloo red curry paste is a nice choice!)
     Add 1 teaspoon of minced ginger.
     Add 2 minced garlic cloves.
     Add 1/2 tablespoon of Korean Coarse Red Serrano Chile Sauce.
     Add sea salt and black pepper.
     Add 1 pinch of cumin.
     Add 1 pinch of coriander.
     Add 1 small squeeze of lemon juice.
     Stir the ingredients together to make the barbecue sauce.
   
     Red Curry Honey Barbecue Lamb Kabob with Mixed Lettuce, Grapes and Pomegranate Yogurt Dressing:
     Broil or char grill the lamb kabob.
     When the kabob becomes halfway cooked, start basting it with the red curry honey barbecue sauce.
     Baste and cook the lamb kabob, till it becomes fully cooked and glazed.
     Spoon the yogurt dressing generously around the lettuce onto the plate.
     Drizzle a little bit of the yogurt dressing over the lettuce and celery.
     Place a few long fine julienne strips of green onion on top of the lettuce.
     Place red and white seedless grapes around the lettuce on the pomegranate yogurt dressing forming a circle around the lettuce.
     Place the lamb kabob on top of the lettuce mound.   

This is a spicy sweet barbecue sauce!  The flavor of the kabob is Indian in origin.  It looks like a lot of yogurt dressing on the plate, but the cool yogurt flavor helps to tame the spicy lamb kabob flavor.  Yum!  ...  Shawna