How To Make Yogurt-Marinated Lamb Kebabs
With the meat marinated in yogurt, these lamb kebabs serve a tender and juicy dish in under an hour. It’s also basted with lemon butter for more tang.
Serves:
Ingredients
- 2cupsplain whole-milk yogurt
- 1½cupswater
- 2lbsleg of lamb,boneless, cut into 1½-inch cubes
- 1½tsppure chile powder
- 1tspturmeric
- 1largegarlic clove,minced
- ½tspcayenne pepper
- kosher salt,to taste
- 6lemon peel strips,(1×2-inch)
- 3tbspghee,or unsalted butter
- 2tbspfresh lemon juice
Instructions
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In a large bowl, whisk 1 cup of the yogurt with the water. Add the lamb cubes, toss to coat, and refrigerate overnight.
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Light a grill. Drain the lamb and pat dry with paper towels. In a large bowl, whisk the remaining yogurt with the chile powder, turmeric, garlic, cayenne, and 1 teaspoon of salt. Add the lamb, toss to coat and let stand for 10 to 20 minutes.
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On each of the metal skewers, thread a piece of the lemon peel. Thread the lamb cubes onto the skewers and season with salt. In a small bowl, combine the ghee with the lemon juice.
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Grill the skewers over moderately high heat for about 3 minutes, turning, until starting to char all over.
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Continue to grill for about 4 minutes longer, turning and basting with the ghee and lemon juice, until medium-rare.
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Serve the lamb on or off the skewers.
Nutrition
- Calories: 643.69kcal
- Fat: 46.48g
- Saturated Fat: 22.65g
- Trans Fat: 0.00g
- Monounsaturated Fat: 17.30g
- Polyunsaturated Fat: 3.19g
- Carbohydrates: 8.26g
- Fiber: 0.95g
- Sugar: 6.16g
- Protein: 46.55g
- Cholesterol: 194.72mg
- Sodium: 1073.52mg
- Calcium: 181.62mg
- Potassium: 833.21mg
- Iron: 4.58mg
- Vitamin A: 133.50µg
- Vitamin C: 8.01mg
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