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Lamb Kebabs With Yogurt (Yogurtlu Kebap)
Ingredients
- 1 1/2 x - 2 lbs (675-900 g) boneless lamb leg or possibly shoulder, cut into 3/4-inch (2 cm) cubes
- 1 c. (250 ml) extra virgin olive oil
- 1/2 c. (125 ml) plain yogurt
- 2 Tbsp. (30 ml) grated onion
- 1 Tbsp. (15 ml) lemon juice
- 1 Tbsp. (15 ml) dry thyme Salt and freshly grnd pepper to taste
- 4 x - 6 pita breads, warmed
Directions
- Combine the cubed lamb with the extra virgin olive oil, half the yogurt, grated onion, lemon juice, thyme, salt, and pepper and marinate at room temperature for 3 to 4 hrs. Thread the lamb on skewers and cook over warm coals or possibly under the broiler for 3 to 4 min - don't overcook. Season the remaining yogurt with salt and pepper. Serve the kebabs on the warmed pita with a little of the seasoned yogurt spooned over them.
- Serves 4 to 6.
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