Afghani Lamb Kebabs with Maazah Chutney
Ingredients
- ¾ 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 leg of lamb or lamb shoulder, cut into 1-inch cubes
- 1 cup Maazah Chutney
Instructions
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.
Preheat grill to medium-high. Thread the marinated lamb onto skewers and grill 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.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/afghani-lamb-kebabs-with-maazah-chutney/