Lamb Kebobs

This recipe was adapted from one I've had around for a while, I've made adjustments over time to lighten it and to adjust to the quantity that my husband and I eat… so I'll say its 2 servings, but that's really up to you… 


The spices on these Kebobs are Indian in nature, how authentic I don't know, but we like it!  These aren't spicy-hot despite the fact that there is Cayenne in the spice mix, probably due to mixing it with yogurt…


You will need to plan ahead a little bit, as the lamb must first tenderize for 10-24 hours… otherwise this is a simple and easy recipe, enjoy!!

Cubed Lamb

Tenderizing in Yogurt & Water

Ingredients:
  1 pound Lamb, leg steak trimmed and cubed to about 1" in size.
  1 1/2 cups Fat Free Plain Greek Yogurt, divided
  1 cup Water
  3/4 tsp Ancho Chili Powder
  1/2 tsp Turmeric
  1/4 tsp Cayenne
  1/4 tsp Sea Salt (grind fine if coarse)
  1 Garlic clove, pressed
  1 tsp Fresh Lemon Zest
  1 Tbl Fresh Lemon Juice
  1 Tbl Unsalted Butter (melted)


Mix 1 cup of the Yogurt with the Water, put Lamb cubes into the mixture and allow to tenderize 10-24 hours in the refrigerator.


After tenderizing drain off the liquid and pat the Lamb cubes dry with paper towels (don't rinse off the meat).

Marinating in Spiced
Yogurt Mix

Mix the remaining 1/2 cup of Yogurt with the Ancho, Turmeric, Cayenne, Sea Salt, Garlic, and Lemon Zest.  Place the Lamb cubes into the Yogurt mix, allow to marinate for 20 minutes.


Mix the melted Butter and Lemon Juice in a small bowl, this combination will be used for basting while grilling.

On the Grill

Set the Grill on Medium High heat (ours is gas), put the Lamb cubes on skewers, coating the skewers with the excess marinade.


Once the skewers have begun to char, baste with the butter/lemon mix for the remaining of the cooking time - estimated about 7 minutes (grills vary).