Something New - Marinated Lamb Kebob & Plum Sauce

Hi all,

Haven't seen a lot of food-related discussion today, so I figured I'd post something new that we made recently.

We started with some boneless lamb cut into kebob-sized cubes. This was marinaded overnight in a paste made from Greek yogurt, garlic, shallot, chili powder, turmeric, cumin, and a chili pepper - we used a habanero. I threaded the meat onto skewers and cooked direct at 500 degrees dome temp for about 3 minutes per side, as to not dry out the meat. These came out really tasty, with a unique flavor.

We served these with a plum sauce, made from a couple of pitted plums, garlic, salt, cilantro, chili powder, and lemon juice.

Writeups on the cook and full recipes are posted on our blog for the Lamb and Sauce.






Enjoy!

-John