Recipe courtesy of John Pence
and
Caprial Pence
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
- Level: Intermediate
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 291
- Total Fat
- 22
- Saturated Fat
- 8
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 15
- Cholesterol
- 61
- Sodium
- 388
- Total: 1 hr 8 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 8 min
Ingredients
2 1/2 pounds lamb shoulder, cut into 1-inch cubes
1 sweet onion, such as a Walla Walla, cubed
2 cloves garlic, chopped
1 orange, zested
3 oranges, juiced
2 tablespoons chopped fresh mint
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Chile-Yogurt Sauce:
1 cup whole-milk yogurt
2 cloves garlic, minced
2 teaspoons cumin seeds, toasted and ground
1 tablespoon chili powder, toasted
Salt and freshly ground black pepper
Directions
- To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.
- While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.
- To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.
- Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.