2 pound(s) boneless leg of lamb, trimmed, cut into 1 1/2-inch cubes
1 1/2 teaspoon(s) pure chile powder, such as ancho
1 teaspoon(s) turmeric
1 large garlic clove, minced
1/2 teaspoon(s) cayenne pepper
Kosher salt
6 1-by-2-inch strips of lemon peel
3 tablespoon(s) ghee or unsalted butter, melted
2 tablespoon(s) fresh lemon juice
Instructions
In a large bowl, whisk 1 cup of the yogurt with the water. Add the
lamb cubes, toss to coat and refrigerate overnight.
Light a grill. Drain the lamb and pat dry with paper towels. In a
large bowl, whisk the remaining 1 cup of 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.
On each of 6 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.
Grill the skewers over moderately high heat, turning, until starting
to char all over, about 3 minutes. Continue to grill, turning and
basting with the ghee and lemon juice, until medium-rare, about 4
minutes longer. Serve the lamb on or off the skewers.
Originally Submitted
6/7/2009
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