Yogurt-Marinated Lamb Kebabs With Lemon Butter

Photo: © Kana Okada
At Shahpura Bagh, a luxurious guesthouse in the Rajasthani countryside, chefs marinate lamb in yogurt to make it exceptionally tender, then give it an extra burst of tangy flavor with a basting of lemon butter just before serving.

Yield:

4 to 6

Recipe from


Ingredients

2 cups plain whole-milk yogurt
1 1/2 cups water
2 pounds trimmed boneless leg of lamb, cut into 1 1/2-inch cubes
1 1/2 teaspoons pure chile powder, such as ancho
1 teaspoon turmeric
1 garlic clove, minced
1/2 teaspoon cayenne pepper
Kosher salt
6 1-by-2-inch strips of lemon peel
3 tablespoons ghee or unsalted butter, melted
2 tablespoons fresh lemon juice

Preparation

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.

Note:

Mota Khar, Peggy Markel,

February 2009