yogurt-marinated lamb kebabs

I actually made this back in February, but I figured most of the world was covered in snow in February and thus, not doing much grilling. Haha, suckers, grilling season lasts year round in the desert!

Well, year round unless there’s an extra dose of heat in the summer, in which case you’re huddled inside cozied up with your air conditioner. The spring isn’t so good either, because you have to dodge the shingles that the wind blows off the neighbor’s roof. And when it does rain in the summer, it tends to be right at dinner time. So maybe the desert isn’t any better for grilling than anywhere else.

But the heat, rain, and wind are worth it, because you get meals like this. You just can’t do this with a broiler. The lamb is so tender and flavorful, tzatziki makes everything better, and pita cooked right on the grill is becoming one of my favorite things ever. Forget perfect grilling weather – this meal is worth grilling in the snow for.

One year ago: Experiments with chocolate chip cookies
Two years ago: Comparison of three white cake recipes

Printer Friendly Recipe
Yogurt-Marinated Lamb Kebabs (from Ina Garten via Smitten Kitchen)

1 pound plain yogurt (regular or lowfat)
¼ cup olive oil, plus more for brushing grill
1 teaspoon lemon zest
¼ cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion

1. Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Cut the lamb in 1½-inch cubes and add it to the yogurt, making sure it is covered with the marinade. Cover the mixture with plastic wrap and refrigerate overnight or for up to two days.

2. Prepare a medium-hot grill. Cut the red onion into 8 pieces and separate each piece into three or four sections. Loosely thread three or four pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning two or three times, until the lamb is medium-rare. Serve with grilled pitas and tzatziki.

Tzatziki (adapted more liberally from Ina Garten and Smitten Kitchen)

1 hothouse cucumber, unpeeled, seeded, shredded
1 teaspoon kosher salt
14 ounces Greek yogurt
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1½ teaspoons minced garlic
½ teaspoon freshly ground black pepper

1. Place the cucumber in a strainer set over a medium bowl and add the salt. Set aside for at least 15 minutes to drain. Transfer the cucumber to a clean kitchen towel and squeeze dry.

2. Combine the cucumber, yogurt, lemon juice, vinegar, dill, garlic, and pepper.