Recipe - Herbed Lamb Kebabs With Yogurt Sauce

A Three fourths pound piece of
boneless lamb; trimmed
; shoulder
2 tablespoon Fresh lemon juice
One fourth teaspoon Dried thyme; crumbled
One fourth teaspoon Crumbled dried rosemary
One fourth teaspoon Dried oregano; crumbled
One fourth teaspoon Pepper
One fourth teaspoon Salt
One fourth cup Olive oil
Eight 8inch wooden skewers;
soaked in water for
; 15 minutes
2 tablespoon Plain yogurt

Cut the lamb shoulder across the grain in thin slices with a sharp knife,
flatten the slices between sheets of plastic wrap until they are 1/8 inch
thick, and cut them into 1inchwide strips.

In a saucepan whisk together the lemon juice, the thyme, the rosemary, the
oregano, the pepper, and the salt, add the oil in a stream, whisking, and
whisk the marinate until it is emulsified. Add the lamb strips, stir the
mixture to coat the strips well with the marinade, and thread them onto the
skewers, reserving the remaining marinade. Arrange the kebabs on the rack
of a broiling pan, broil them under a preheated broiler about 3 inches from
the heat, turning them once, for 6 minutes, and transfer them to a plate.
Transfer 2 tablespoons of the juice from the broiler pan to the reserved
marinade and bring the mixture to a boil. Remove the pan from the heat,
whisk in the yogurt and salt and pepper to taste, and spoon the sauce over
the kebabs.

Serves 2.

Gourmet January 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.