Yogurt-Marinated Lamb Kebabs

1-1/2 lbs. boneless lamb leg or shoulder cut into 3/4 inch cubes
1 C olive oil
1/2 C plain yogurt
2 tbsp. grated onion
1 tbsp. lemon juice

1 tbsp. dried thyme
salt and pepper to taste
4-6 pita breads warmed

Combine the cubed lamb with the olice oil, half the yogurt, grated onion, lemon juice, thyme, salt, and pepper and marinade at room temperature for 3 to 4 hours. Thread the lamb on skewers and cook over hot coals or under the broiler for 3 to 4 minutes – do not overcook. Season the remaining yogurt with salt and pepper. Serve the kebabs on the warmed pita with a little of the seasoned yogurt spooned over them. Serves 4 to 6.

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