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 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!
By moschi1
sydney
on April 26, 2011
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OMG! These were sooo delicious. Sure they're a little messy but the end result is so worth it. Very easy to prepare. Made them for a family bbq and everyone commented. Might add some garlic next time too, just to give it a little extra kick. Definitely will make these again.
By sashakitty
San Jose, CA
on April 24, 2011
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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.
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