Curried Lamb Kabobs

30 minutes Serves 2 2 cups mayonnaise 2 teaspoons honey ¼ cup Madras curry powder 1 pound lamb loin, cut into 1-inch cubes 1 portobello mushroom cap, cut into four 1-inch cubes 4 small tomatoes olive oiled Salt and freshly ground black pepper 1. Preheat the charcoal grill and set the grate about 8 inches above the coals. 2. In a small bowl, whisk the mayonnaise, honey, and curry powder together and set aside. 3. In 3 separate small bowls, toss the lamb, mushroom, and tomatoes with oil to coat and season with salt and pepper to taste. 4. Lightly brush the grate with oil. When the flames have died down and the coals are white, put the mushroom and lamb cubes on the grill and cook for about 5 minutes, turning occasionall y, until the mushroom is softened and the lamb is cooked to medium-rare or rare. Place the tomatoes on the grill; cook for 2 to 3 minutes, until blistered and charred. 5. Thread the mushroom squares, tomatoes, and lamb cubes onto skewers and place the kabobs on 2 serving plates with dollops of curry mayonnaise. Serve immediately. HOW TO: Spice Up Your Mayonnaise: With a little imagination, mayonnaise can be one of the most versatile sauces at the cook's disposal. Add a bit of lemon juice and crushed garlic and you have a quick aioli to go with crudités or to spread on crusty bread with grilled summer vegetables. Add chopped capers or cornichons, some minced shallot, and a squeeze of lemon juice to make an elegant tartar sauce for lightly fried fish. Stir in any spice blend for an instant dipping sauce: curry powder, Cajun spices, or your own personal blend. The possibilities are limitless. Sitting patiently in the refrigerator door is a miracle waiting to happen. Recipes from Top Chef: The Cookbook. Courtesy of Bravo.