Lamb Skewers with Garlic Yogurt from Jody Adams

Cookbook author and James Beard Award winning chef Jody Adams (of Trade, Porto and Saloniki) shares a hearty-yet-springy recipe for lamb kebabs, perfect for the not-sure-what-you’re-going-to-get March weather. You can serve these flavorful meaty morsels over rice for a comforting dinner on those chilly nights or pair them with a salad when it’s a little warmer out – either way, you’ll have yourself a delicious meal that you can pull off in no time.

Ingredients

1 lemon, finely zested and juiced
3 tablespoons Dijon mustard
2 tablespoons honey
2 teaspoons fresh rosemary, chopped
1 garlic clove, minced
1 teaspoon Aleppo pepper or 0.5 teaspoon hot paprika
kosher salt and freshly ground black pepper
1 1/2 pounds lamb leg or shoulder, cut into 0.75 inch cubes
2 tablespoons pure olive oil
1 cup garlic yogurt
4 metal skewers (or 4 bamboo skewers soaked in cold water for 30 minutes)

Directions

Prepare a hot grill to 350 degrees Fahrenheit.
Combine the mustard, honey, chopped rosemary, garlic, Aleppo pepper and lemon zest until everything is mixed together.
Season the lamb cubes with salt and pepper, then toss them with the lemon-mustard marinade, coating each cube evenly.
Thread the lamb pieces onto the skewers, four pieces per skewer. Use a pastry brush to dab each skewer thoroughly with olive oil.
Place the skewers on the hot grill. Let them cook on the first side undisturbed for four to five minutes. The honey in the marinade will cause them to char easily which contributes to the flavor. It may also cause them to stick a bit, so be gentle when turning them. Cook them on the second side for an additional four to five minutes or until cooked to desired doneness.
Arrange the skewers on a platter, drizzle with a teaspoon or so of the reserved lemon juice, and serve with a bowl of garlic flavored yogurt.