Marinated Lamb Kebabs with a Chile-Yogurt Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 1 |
|
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 |
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:
1. 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.
2. 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.
3. 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.
4. Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.
|
|