Afghani Lamb Kebabs with Maazah Chutney

Afghani Lamb Kebabs with Maazah Chutney


3/4 cup plain whole milk yogurt

2 tablespoons lemon juice

3 garlic cloves, minced

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon salt

1 teaspoon black pepper

2 pounds lamb from The Lamb Shoppe, cut into 1-inch cubes

1 cup Maazah Chutney


In a medium bowl, combine the yogurt, lemon juice, garlic, cumin, turmeric, salt, and pepper. Add cubed lamb and toss well to coat. Refrigerate for 4 hours, or overnight. Thread the marinated lamb onto skewers and grill over medium-high heat until lamb is cooked through, but still slightly pink in the center. These can also be broiled in the oven. Serve with a drizzle of Maazah chutney (plus a bowl for dipping), over rice, or with warm naan bread.