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herbed yogurt marinated lamb: (enough for 8 large skewers of lamb)

  • 2 pound boneless leg of lamb, well-trimmed and cut into 1 inch chunks
  • 5 ounces Oikos organic plain Greek yogurt, or unflavored yogurt of your choice
  • 1 teaspoon dried oregano or 2 teaspoons fresh
  • 1 teaspoon dried mint or 2 teaspoons fresh
  • 1 teaspoon dried thyme or 2 teaspoons fresh
  • 2 large cloves fresh garlic, minced
  • 1 lemon, juiced
  • 1 teaspoon kosher salt
  • Several grates of black pepper
  • Either metal BBQ skewers, or wooden ones thoroughly soaked
  • Optional: I add pieces of cut and oiled 1 medium red onion to the skewers because they grill up in just the same time as the lamb and are a great flavor addition.


Combine all of the ingredients, except for lamb and stir well. Add the chunks of lamb, coat evenly with the yogurt mixture. Either cover and place in the refrigerator overnight, stirring once or twice during that time, or place everything into a plastic storage bag and refrigerate overnight. Even if you marinate these for just a few hours they will be more tender and flavorful than they would be without the marinade, but at least 12 hours is ideal for the leg meat.


Remove the meat from the marinade, reserving any remaining as a baste and skewer four or five pieces through their center. If you have smaller trim pieces, you can fold them up best you can and add to the skewer. Alternate with pieces of red onion, if using.

Preheat grill to 350 degrees, and place the skewers on the rack. After about three minutes, the meat should release from the grill rack easily (if they are sticking, wait a bit longer). Turn the skewers every three minutes or so, closing the lid partially as needed to maintain an overall 250 degrees. It will take about 20 minutes to cook the lamb to medium-rare, but as with all grilling, equipment and temperature variations will dictate exact time. If you don’t have a grill thermometer, just turn the meat as it is cooking to brown on all sides. Baste a couple of times after the first turn with any reserved marinade.

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The exquisite itch

October 2015

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