mixed grill of sausage, chicken and lamb with tandoori flavorings

Ingredients

• Servings: 8
• 2 pounds spicy or mild italian lamb sausage
• 1/4 cup olive oil
• 3 tablespoons ground cumin
• 1 tablespoon curry powder
• 1 1/2 teaspoons garlic powder
• 3/4 teaspoon ground ginger
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 8 lamb loin chops
• 1/2 cup plain yogurt
• 3 tablespoons red vinegar
• 12 chicken drumsticks, skin removed

Recipe

• 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.