Ingredients
- 1 pound plain yogurt (regular or lowfat)
- 1/4 cup good olive oil, plus more for brushing grill
- 1 teaspoon lemon zest
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 5 tablespoons fresh whole rosemary leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds top round lamb
- 1 red onion
Directions
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
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By cpaluszkiewicz_...
apex, 73
on September 26, 2012
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Very very tasty!! Yes, they were a bit messy to assemble but the resuts were worth the effort. . I also used greek seasoning in lieu of the rosemary. I did omit the lemon zest and used 1/8 cup of lemon juice instead of 1/4 cup. I generally find that Ina goes a little too heaviy on the lemon in most recipes. Thanks Ina, this is a keeper!
By sashakitty
San Jose, CA
on April 08, 2012
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Delicious and easy! Yes, agree it was a bit messy on skewers, but the meat was grilled perfectly and very tender. I did add a clove of garlic to the marinade, and it really made the lemon flavor pop. Cooked the meat and onions on separate skewers since we like to really char the onions.
I've made this several times now (Easter favorite, however this is the first time I have marinaded the meat for 2 days. The flavor was great, but the outside started to breakdown a bit and was a bit mushy. Next time will not go longer than 36 hours.
For those who thought the lemon was over powering, try using Meyer lemons. Their flavor is less tart than the regular "sunkist" lemons.
By rrp65_9287662
Cincinnati, OH
on May 22, 2011
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The lemon totally over powered the lamb in this recipe! I would not have known I was eating lamb! It's the first time I have been disappointed in one of Ina's recipes.......this one went directly into the trash..........along with the lamb that my guests did not eat!
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