Yogurt-Marinated Lamb Kebabs With Lemon Butter

At Shahpura Bagh, a luxurious guesthouse in the Rajasthani countryside, chefs marinate lamb in yogurt to make it exceptionally tender, then give it an extra burst of tangy flavor with a basting of lemon butter just before serving.

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  • Active:
  • Total Time:
  • Servings: 4 to 6
  • Time(Other): Plus Overnight Marinating

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  • 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
  • Six 1-by-2-inch strips of lemon peel
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons ghee or unsalted butter, melted

How to make this recipe

  1. In a large bowl, whisk 1 cup of the yogurt with the water. Add the lamb cubes, toss to coat and refrigerate overnight.

  2. Light a grill. Drain the lamb and pat dry with paper towels. In a large bowl, whisk the remaining 1 cup of yogurt with the chile powder, turmeric, garlic, cayenne and 1 teaspoon of salt. Add the lamb, toss to coat and let stand for 10 to 20 minutes.

  3. On each of 6 metal skewers, thread a piece of the lemon peel. Thread the lamb cubes onto the skewers and season with salt. In a small bowl, combine the ghee with the lemon juice.

  4. Grill the skewers over moderately high heat, turning, until starting to char all over, about 3 minutes. Continue to grill, turning and basting with the ghee and lemon juice, until medium-rare, about 4 minutes longer. Serve the lamb on or off the skewers.

Serve With

Basmati rice.

Suggested Pairing

These tangy and intensely flavorful lamb kebabs need a bottle of red wine that can stand up to their robust flavor, such as a red from France's Southern Rhône—a classic accompaniment for lamb. The Côtes-du-Rhône is the largest appellation in that region, producing affordable wines.

Contributed By Photo © Kana Okada Published February 2009

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