Grilled Yogurt-Mint Lamb Kebabs
serves 2-4
The yogurt coats the chunks of lamb and, when grilled, give the meat a rich and rounded charred flavor. This marinade works well on just about any cut of meat, though we find that it somehow complements lamb the best. Add another 1/2 teaspoon of red pepper flakes for some heat.
10 mint leaves, thinly sliced
2 cups Greek yogurt
1/2 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 tablespoon lemon juice
1 clove garlic, minced
2 pounds lamb (leg, shoulder or loin), cut into 1 1/2- to 2-inch cubes
vegetable oil (for the grill)
prep: 15 minutes
total: 1 hour 30 minutes
large bowl
whisk
grill (gas or charcoal)
grill brush
tongs
small bowl
wooden skewers
2. When you're ready to cook the lamb, preheat the grill. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
3. Meanwhile, soak a handful of wooden skewers in water for 20 minutes.
4. Scoop the cubes of lamb out of the marinade and season them generously with salt and pepper. Skewer the cubes of lamb, then set the skewers down on the high-heat side of the grill. Leave them alone to brown, 2-4 minutes, then turn to brown on all sides, 8-10 minutes total.
5. Check a couple of pieces to lamb to see if they're done. If not, move the skewers to the low-heat side of the grill and cook until the lamb's pink in the center (or however you like it).
