Trouble With Toast

Recipe: Yogurt Marinated Lamb Kebabs | February 18, 2009

Usually, I feel pretty comfortable saying that my cooking conveys the great love I have for my fiance.  Sadly, this Valentine’s Day meal…well…it probably shouldn’t be the benchmark for my feelings for Jason.  For whatever reason, I modified the recipe too much, and it ended up losing something in translation.  The lamb was tasty, but it was missing a key element–we determined that some acid, perhaps in the form of a simple squeeze of lemon juice over the finished meat, would have taken it to a higher level (and truthfully, I had bought lemon to do just that, but it never made it from the countertop to the dish).  Also, as with most grilling, it likely would have been better on an outdoor grill (as the indoor grill pan just didn’t result in the charring and caramelization that was envisioned in the recipe).  On the plus side, it was perfectly cooked, if I do say so myself.

The cilantro corn cakes served with the lamb…well, those weren’t a rousing success, either (as you can see).  I’ll post the recipe tomorrow, though, as I truly believe they have potential.

  • 2 cups plain whole-milk yogurt
  • 1 1/2 cups water
  • 2 pounds trimmed boneless leg of lamb, cut into 1 1/2-inch cubes
  • 1 1/2 teaspoons pure chile powder, such as ancho
  • 1 teaspoon turmeric
  • 1 large garlic clove, minced
  • 1/2 teaspoon cayenne pepper
  • Kosher salt

In a large bowl, whisk the yogurt with the water. Add the lamb cubes, toss to coat and refrigerate overnight.

Light a grill (or, in my case, light the burners under a grill pan). Add the chile powder, turmeric, garlic, cayenne and 1 teaspoon of salt to the lamb-yogurt marinade.  Let stand for 10 to 20 minutes.

On each of 6 skewers, thread the lamb cubes and season with salt.  Grill the skewers over moderately high heat, turning, until starting to char all over, about 3 minutes. Continue to grill until medium-rare, about 4 minutes longer. Serve the lamb on or off the skewers.




  1. Maybe next time try a little bit of fresh squeezed lemon juice along with the yogurt. It should help add a little more acidity to the dish and balance it out a little more.

    Comment by briankainec — February 18, 2009 @ 4:16 pm

  2. Yeah, I thought of that as well–AFTER the fact, of course. Ah, hindsight.

    Comment by bettyjoan — February 19, 2009 @ 1:37 pm

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