Cumin-Chile Lamb Kebabs With Garlic Yogurt
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tsps
Crushed Red Pepper Flakes1 tbsp
Lemon Juice (fresh)2 tbsps
Cumin Seed1 tbsp
Peppercorns (sichuan)2 tsps
Caraway Seeds1 tsp
SugarDirections:
1
Make the garlic yogurt: Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper
2
Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper
3
Make the lamb kebabs: Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill or with mortar and pestle until only a few whole spices remain
4
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off)
5
Oil grates
6
Thread lamb onto 6–8 skewers, leaving a small gap between each piece of meat
7
Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed
8
Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes
9
Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare
10
Top garlic yogurt with cracked black pepper and a little lemon zest
11
Serve alongside lamb
12
Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill or with mortar and pestle until only a few whole spices remain
13
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off)
14
Oil grates
15
Thread lamb onto 6–8 skewers, leaving a small gap between each piece of meat
16
Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed
17
Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes
18
Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare
19
Top garlic yogurt with cracked black pepper and a little lemon zest
20
Serve alongside lamb
21
Do Ahead Yogurt can be made 3 days ahead
22
Cover and chill
23
Spice blend can be made 1 month ahead
24
Store airtight at room temperature
25
Yogurt can be made 3 days ahead
26
Cover and chill
27
Spice blend can be made 1 month ahead
28
Store airtight at room temperature