Lamb kebabs with yogurt marinade

By Jonathan Levitt
Globe Correspondent / November 12, 2008
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Serves 4

Yogurt as a marinade is one of the oldest ways to tenderize meat. Here boneless lamb shoulder sits in a garlicky mixture for at least 1 hour, but preferably overnight. Serve with rice, salad, and cucumber raita (shred a peeled and seeded cucumber and add it to a bowl of yogurt).

2 pounds boneless lamb shoulder
1/2 cup plain whole milk yogurt
2 cloves garlic, crushed
2 teaspoons salt
2 tablespoons lemon juice
1 teaspoon ground coriander
1 tablespoon olive oil
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 lemon, cut into wedges


1. Cut the lamb into 1-inch cubes, discarding any fat.

2. In a large bowl combine the yogurt, garlic, salt, lemon juice, coriander, oil, cayenne pepper, and black pepper. Add the lamb and stir well. Cover and refrigerate for at least 1 hour and for as long as overnight.

3. Turn on the broiler. Thread the meat onto skewers. Cook the lamb until it is browned on the outside but still pink in the center. Serve with lemon.

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