Lamb Kebabs

We really enjoyed these kebabs and thought they were quite flavorful. I marinaded for several hours in the refrigerator. The grill needs to be very hot when cooking these because otherwise the exterior is somewhat mushy. I would also recommend not using a plastic bag for the marinade (I'd use a shallow container); it was very messy to grab them in order to skewer. We plan to make this again.

I don't own a grill, so I made this in a cast iron skillet without skewers. The meat was not exceptionally flavorful, so I recommend upping the amount of ginger, garlic, and spices in the marinade. I couldn't find whole milk yogurt at the grocery store, so I went with 2% Fage and thinned it with some water. I served the lamb with tzatziki, lemon wedges, and a minty salad with plum tomatoes, ricotta salata, toasted pine nuts, and shallots.

My family loved this. Based on the reviews here, I was generous with the spices (about double). The result was an enticingly aromatic dish loaded with flavor. In the future, I would marinate longer. Will definitely make this again!