Ingredients
- 1 pound plain yogurt (regular or lowfat)
- 1/4 cup good essential olive oil, plus much more for brushing grill
- 1 teaspoon lemon zest
- 1/4 cup freshly squeezed fresh lemon juice (2 lemons)
- 5 tablespoons fresh whole rosemary oil leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 pounds top round lamb
- 1 red onion
Directions
Combine the yogurt. essential olive oil, lemon zest and juice, rosemary oil, salt, and pepper inside a large, non-reactive bowl. Add some lamb, ensuring it's engrossed in the marinade. cover with plastic wrap and refrigerate overnight or for approximately a couple of days.
Make a charcoal grill with hot coals. Spread the coals in a single tight layer around the grill.
Cut the lamb in 1 1/2-inch cubes. You ought to have about 20 cubes.
Cut the red onion in 8 pieces and separate each bit into three or four sections. Loosely thread three or four bits of lamb onto skewers alternately with parts of onion. Sprinkle each side from the lamb cubes with pepper and salt. Put the skewers around the hot grill and prepare for ten to fifteen minutes, turning two or three occasions, before the lamb is medium-rare.
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