Grilled Skewered Lamb with Yogurt, Curry, and Mint

Published July 1, 1993.

Why this recipe works:

We wanted to develop marinade recipes to add deep flavor to a variety of grilled foods. To keep the marinades from softening the meat during this long process, we determined that low-acid marinades (with some lemon or vinegar to balance flavors) were optimal. We then created several variations… read more

We wanted to develop marinade recipes to add deep flavor to a variety of grilled foods. To keep the marinades from softening the meat during this long process, we determined that low-acid marinades (with some lemon or vinegar to balance flavors) were optimal. We then created several variations on our basic marinade recipe, along with a guide for the amount and marinating time, determined by the product.

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Serves 6

Skewer vegetables like zucchini, bell peppers, and onions along with the lamb and serve them over a bed of basmati rice. You can also serve the lamb with pita bread, shredded lettuce, chopped tomato, and cucumber-yogurt sauce.

Ingredients

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