Categories: Beef

Ingredients

• Garlic Yogurt:
• 1 garlic clove, grated
• 1/2 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 1 cup plain Greek yogurt
• Kosher salt and black pepper
• Lamb and Assembly:
• 2 tbsp cumin seeds
• 1 tbsp Sichuan peppercorns or 1 tsp black peppercorns
• 2 tsp caraway seeds
• 2 tsp crushed red pepper flakes
• 1 tsp sugar
• Vegetable oil
• 1 1/4 lb boneless lamb shoulder, cut into 1-inch pieces
• Kosher salt and black pepper
• Finely grated lemon zest

Directions

1. Garlic Yogurt:

2. Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper.

3. Lamb and Assembly:

4. Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill until only a few whole spices remain.

5. Prepare a grill for medium-high, indirect heat. Oil grates. Thread lamb onto 6-8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.

6. Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare.

7. Top garlic yogurt with cracked black pepper and a little lemon zest. Serve alongside lamb.

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