Lamb Kebabs

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  • 1/2 cup plain Greek yogurt
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1/4-1/2 teaspoon cayenne pepper
  • 1/2 teaspoon pepper
  • 2 pounds boneless leg of lamb or lamb shoulder, cut into 1-inch cubes


Combine yogurt, garlic, lemon juice, cumin, olive oil, salt and both peppers in a non-reactive bowl.
Add lamb and stir so that pieces are covered with marinade.
Cover and refrigerate for 1-6 hours.
Thread meat onto skewers and either broil or barbecue.

Recipe from Central Market Poulsbo - Culinary Resource Center
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