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Grilled Lamb Kabobs
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 cup plain yogurt
Combine yogurt, lime juice, ginger, garlic, cumin, and cayenne in a flat dish. Stir well. Toss in the meat chunks and stir to coat. Refrigerate 2-8 hours. Prepare medium hot fire. Alternate meat chunks with pepper and onion chunks on metal skewers. Brush more marinade on kabobs and grill, turning occasionally, until meat is nicely browned on the outside and still pink on the inside. It usually takes about 10 minutes. Serve.
Recipe created 2000-06-26.