Kabobs are made all over the Mediterranean, and in the eastern Mediterranean, lamb is the meat of choice. The hot lamb can be tucked into pita wedges and drizzled with the sauce. Roasted vegetables are often slipped into the pita as well.
Recipe courtesy of Williams-Sonoma
- 3/4 cup plain yogurt
- 1 pound lamb cut from the leg, shoulder or loin, trimmed of fat and cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 3 tablespoons chopped fresh mint, plus sprigs for garnish
- 1 garlic clove, minced
- 3 tablespoons lemon juice
- 6 lemon wedges
- 1 Line a fine-mesh sieve with cheesecloth and place over a bowl. Spoon the yogurt into the sieve. Cover and refrigerate for 2 hours to drain.
- 2 Prepare a medium-hot fire in a grill. At the same time, put 6 bamboo skewers in water to cover.
- 3 In a bowl, combine the lamb and 2 tablespoons of the olive oil. Season with salt and pepper. Toss to coat evenly.
- 4 In a small bowl, combine the drained yogurt, the remaining 1 tablespoon olive oil, the chopped mint, the garlic and lemon juice. Stir to mix well. Season with salt and pepper. Set aside.
- 5 Drain the skewers and thread the lamb pieces onto them, dividing them evenly. Place on the grill rack 4 to 5 inches from the fire and grill until browned on one side, about 5 minutes. Turn the kabobs and continue to grill until browned on the other side and medium-rare at the center, 4 to 5 minutes more, or until done to your liking.
- 6 Transfer the kabobs to a serving platter, season with salt and pepper, and drizzle the yogurt sauce over them. Garnish with the lemon wedges and mint sprigs.
- 7 Serve immediately, warm or at room temperature.