Indian Lamb Kabobs

WooDoggies

<p />The Virginian turned us onto this recipe a few weeks back. I thought the flavor was fantastic and so we made it this past weekend.[p]We took a 7 lb leg of lamb that we boned, then cubed and marinated for two days in this mixture.
We tripled this recipe to accommodate for the extra poundage as the below recipe is for 1 pound..... and tripling was more than enough.
Be careful not to overcook or you'll dry out the meat.... like I did with a few of the skewers.[p]Put lamb chunks in a bowl.
Sprinkle with juice from one lemon.
In a blender put in:
2/3 cup of yogurt (full fat)
2 small onions, quartered
3 cloves garlic, peeled and chopped
1/2 t (half) turmeric
1 T vinegar
1/2 t salt
1 t ground black pepper.
Blend the marinade, then pour over the lamb and marinate over night. Thread lamb onto skewers and grill, turning frequently until done. From:
The Encyclopedia of Asian Cooking. Octopus Books. 1980.[p]While on the grill, we sprinkled with Tsunami Spin.... which added a nice flavor, heat and color.[p]This would be good dipped in a cool, creamy tzatziki sauce.[p]Give it a try..... good stuff!
John

fishlessman

WooDoggies,
nice looking, i like what the yogurt does. ive done some skinless spatchcock chickens that way. slice into the breast and thighs before marinating over night. will have to try it on the lamb kabobs

mad max beyond eggdome

WooDoggies,
looks great.. . i've had old brett's marinaded lamb. .. its always a winner.. . .

Chubby

WooDoggies,[p]Well...well...well!!![p]Haven's eeen much'a the "Ol Dog"..round these parts lately...but then, [p]POSTS'IES!!...with pics...first thing in the morning, 2 days in a row!![p]Is this a trend?[p]Inquiring minds....
'
Evans