Adapted from Bon Appetit Magazine, June 2016
Special equipment needed: mortar and pestle or spice mill – I use an old coffee grinder, 8 metal skewers (wood is fine if you soak them 60 minutes prior to using them)
- Serves: 6
- Category: Good for crowd, Lamb, Recipe, Sauce
Ingredients
For the Yogurt Sauce:
- 2 Cloves garlic, grated
- 1 tsp. Fresh lemon zest
- 2 tbsp. Fresh lemon juice
- 2 c Greek Yogurt, plain
For the Lamb
- 3 tbsp. Cumin Seeds
- 1 1/2 tsp. Black peppercorns
- 1 tbsp. Caraway Seeds
- 2 tsp. Crushed Red Pepper flakes
- 1 1/2 tsp. Sugar
- 2 1/2 lb Boneless Lamb shoulder (could substitute lamb leg or loin)
- Vegetable Oil, for grill
- Kosher Salt and freshly ground pepper
- Lemon Zest, for serving
Instructions
For the Yogurt Sauce:
- Mix together the grated garlic, lemon zest and juice and the Greek Yogurt in a medium bowl. Season with salt and pepper as desired. Refrigerate until use.
For the Lamb:
- Preheat grill so that one half of the grill is medium-high heat, and the other half is low heat, or is heated indirectly.
- Cut the lamb shoulder Into 1" cubes or pieces. Thread cubes onto skewers, leaving a small space between each piece.
- Grind the cumin seeds, caraway seeds, peppercorns, pepper flakes and sugar in a spice mill or with mortar and pestle, until only a few larger pieces are visible. Generously salt the lamb skewers, then sprinkle spice mixture over all sides of lamb skewers. Rub into the meat so the mix adheres.
- Grill lamb skewers over medium-high heat, turning about every minute, until char marks begin to form. This will be about 4 minutes per side. Move to cooler side of grill and continue to cook until desired doneness. This will be about 4 more minutes for medium-rare or 6-8 minutes for medium-well.
- Serve with naan and garlic sauce. Garnish with black pepper and lemon zest.
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