Ingredients

• 8 lamb chops
• 12 spicy or chicken sausage
• 12 chicken drumsticks, skin removed
• 1/4 cup - olive oil
• 3 tbsp - ground cumin
• 1 tbsp - curry powder
• 1 1/2 tsp - garlic powder
• 3/4 tsp - ground ginger
• 1/2 tsp - cayenne pepper
• 1/2 cup - plain yogurt
• 3 tbsp - red wine vinegar
• 3/4 tsp - salt

How to Make Sausage, Lamb and Chicken Grill

• 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.