Categories: Beef
Ingredients
- Garlic Yogurt:
- 1 garlic clove, grated
- 1/2 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 1 cup plain Greek yogurt
- Kosher salt and black pepper
- Lamb and Assembly:
- 2 tbsp cumin seeds
- 1 tbsp Sichuan peppercorns or 1 tsp black peppercorns
- 2 tsp caraway seeds
- 2 tsp crushed red pepper flakes
- 1 tsp sugar
- Vegetable oil
- 1 1/4 lb boneless lamb shoulder, cut into 1-inch pieces
- Kosher salt and black pepper
- Finely grated lemon zest
Directions
-
Garlic Yogurt:
-
Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper.
-
Lamb and Assembly:
-
Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill until only a few whole spices remain.
-
Prepare a grill for medium-high, indirect heat. Oil grates. Thread lamb onto 6-8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.
-
Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare.
-
Top garlic yogurt with cracked black pepper and a little lemon zest. Serve alongside lamb.