Tandoori Lamb Kabobs

Serves 6

Marinade:
2 C plain yogurt
1/4 C heavy cream
1/4 t grated ginger
3 cloves garlic
1/2 t salt
1/4 t ground cloves
1/4 t ground cinnamon
1 t ground coriander
1 t ground cumin
3 T white vinegar
2 T fresh lemon juice
1/2 t red chili powder

Kabobs:
2 lb lamb, cut in 2" cubes
2 green bell peppers, cut in 1" pieces
2 red bell peppers, cut in 1" pieces
2 yellow bell peppers, cut in 1" pieces
1 onion, quartered
8-12 oz small mushrooms

Place all marinade ingredients in blender and mix well until turned to paste.  Thoroughly coat lamb with marinade.  Cover and refrigerate at least 6 hours and preferably overnight.

Arrange meat on skewers alternately with peppers, onions and mushrooms.  Grill over hot coals to desired doneness, turning often and basting with marinade.