SKEWERED LAMB WITH CILANTRO YOGURT
These Turkish kebabs are traditionally made with lamb, but lean beef or pork works equally well. You can alternate pieces of bell pepper, lemon or onions with the meat for extra flavor and color.
2 pounds boneless lean lamb
1 large onion, grated
3 bay leaves
5 sprigs of thyme or rosemary
Grated rind and juice of 1 lemon
½ teaspoon sugar
1/3 cup olive oil
Salt and freshly ground black pepper
Sprigs of fresh rosemary, to garnish
Barbecued lemon wedges, to serve
FOR THE CILANTRO YOGURT
2/3 cup thick plain yogurt
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
2 teaspoons grated onion
1. To make the cilantro yogurt, mix together the yogurt, chopped fresh mint, chopped fresh cilantro and grated onion. Transfer the yogurt to a serving bowl.
2. To make the kebabs, cut the lamb into 1-inch cubes and place in a bowl. Mix together the onion, herbs, lemon rind, and juice, sugar, and oil, then season to taste.
3. Pour the marinade over the meat in the bowl and stir so that the meat is thoroughly covered. Cover with plastic wrap and marinate in the refrigerator for several hours or overnight.
Drain the meat and thread onto metal skewer. Cook on a hot grill for about 10 minutes. Garnish with rosemary and grilled lemon wedges and serve with cilantro yogurt