Yogurt is marinade magic: Its mild lactic acid tenderizes meat and keeps it moist. This version, flavored with Indian spices, takes just a few minutes to make the night before.
Wine pairing: Kukkula 2013 Pas de Deux Grenache/Syrah (Adelaida District, Paso Robles; $45)
1 1/2 cups plain whole-milk Greek yogurt
2 tablespoons lime juice (from 1 lime)
1 tablespoon Madras curry powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon cayenne
1 1/2 tablespoons minced garlic, divided
2 pounds boned lamb shoulder, cut into 1 1/2-in. pieces
Chopped fresh mint
Persian cucumber slices
How to Make It
The night or morning before you want to eat these skewers, stir together yogurt, lime juice, curry powder, cumin, salt, cayenne, and 1 tbsp. garlic in a large bowl. Transfer 3/4 cup spiced yogurt to a small container and chill until ready to use.
Stir remaining 1/2 tbsp. garlic into yogurt mixture in bowl. Add lamb pieces and stir to coat evenly. Cover and chill at least 8 hours and up to overnight.
Preheat a grill to medium-high (about 450°), then oil grate well with a wad of oiled paper towels. Remove lamb pieces from marinade (discard marinade) and thread onto six 12-in. skewers. Grill, uncovered, until charred outside and just cooked through (cut to test), about 5 minutes per side.
Sprinkle skewers with mint and serve with cucumber slices, pita, and reserved yogurt mixture (thinned with a little milk or water if you like).
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