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Yogurt-Spiced Lamb Kebabs




Source of Recipe


Cooking Pleasures - April/May 2006






Recipe Introduction


An overnight soak in a boldy spiced yogurt marinade results in lamb that is moist, tender and full of flavor.





List of Ingredients



• MARINADE:
  
• 1 cup plain yogurt
  
• 1/4 cup lemon juice
  
• 2 T chopped fresh mint
  
• 2 T minced garlic
  
• 1 T paprika
  
• 1 T grated lemon peel
  
• 2 tsps ground coriander
  
• 1 tsp freshly ground pepper
  
• 1 tsp ground ginger
  
• 1 tsp ground turmeric
  
• 1 tsp ground cumin
  
• 1/2 tsp salt
  
• KEBABS:
  
• 2 lb boneless leg of lamb or lamb sirloin, cubed (1 1/2 inches)
  
• 1 red onion, cut into 1 1/2-inch pieces
  
• 1 large red bell pepper, cut into 1 1/2-inch pieces
  
• 1 large yellow bell pepper, cut into 1 1/2-inch pieces
  
• 4 yellow zucchini or crookneck squash, cut into 1-inch rounds
  






Instructions



1. In small bowl, stir together all marinade ingredients. Reserve and refrigerate 1/2 cup of the marinade. Place remaining marinade in large resealable plastic bag; add lamb. Seal bag; massage marinade into lamb. Refrigerate up to 24 hours, turning occasionally.
   
2. Heat grill. Remove lamb from marinade; shake off excess. Discard marinade. Thread lamb onto 6 (12- to 14-inch) metal skewers alternately with onion, bell peppers and zucchini. Brush vegetables with reserved 1/2 cup marinade.
   
3. Oil grill grate. Place skewers on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 8 to 12 minutes or until lamb is browned and pale pink in center and vegetables are crisp-tender, turning occasionally.
   






Final Comments


6 servings