Easy Recipe Finder
Recipe Feeder
Yogurt Marinade
1 cup plain yogurt 250 mL
2 cloves garlic, crushed 2
1 tbsp finely minced onion 15 mL
1 tsp granulated sugar 5 mL
1 tsp dried oregano (or 1 tbsp/15 mL fresh oregano) 5 mL
1/2 tsp salt 2 mL
1/2 tsp dried thyme (or 2 tsp/10 mL fresh thyme) 2 mL
1/4 tsp freshly ground pepper 1 mL
Lamb
1 lb lean boneless lamb (leg or shoulder) 500 g
In a bowl, combine yogurt, garlic, onion, sugar, oregano, thyme, salt and pepper.
Cut lamb into 1-in/2.5-cm pieces and place in shallow dish or resealable plastic bag. Pour marinade over lamb, cover and refrigerate for 4 hours.
Remove lamb from marinade; reserve marinade. Place marinade in small saucepan, bring to a boil, reduce heat and cook for 5 minutes; keep warm. Thread lamb onto 4 skewers.
Preheat grill on medium. Place kebabs on oiled grill rack. Close lid and cook for about 10 minutes; turn twice, brushing with warm marinade.
Chef's Note
Serve with couscous.
1 cup plain yogurt 250 mL
2 cloves garlic, crushed 2
1 tbsp finely minced onion 15 mL
1 tsp granulated sugar 5 mL
1 tsp dried oregano (or 1 tbsp/15 mL fresh oregano) 5 mL
1/2 tsp salt 2 mL
1/2 tsp dried thyme (or 2 tsp/10 mL fresh thyme) 2 mL
1/4 tsp freshly ground pepper 1 mL
Lamb
1 lb lean boneless lamb (leg or shoulder) 500 g
In a bowl, combine yogurt, garlic, onion, sugar, oregano, thyme, salt and pepper.
Cut lamb into 1-in/2.5-cm pieces and place in shallow dish or resealable plastic bag. Pour marinade over lamb, cover and refrigerate for 4 hours.
Remove lamb from marinade; reserve marinade. Place marinade in small saucepan, bring to a boil, reduce heat and cook for 5 minutes; keep warm. Thread lamb onto 4 skewers.
Preheat grill on medium. Place kebabs on oiled grill rack. Close lid and cook for about 10 minutes; turn twice, brushing with warm marinade.
Chef's Note
Serve with couscous.
