with Yogurt and Cumin Sauce

Ingredients

• 10 (6-inch) wooden skewers
• 2 1/2 pounds boneless lamb shoulder, cut into 11/2-inch pieces
• 2 tablespoons Cajun-style seasoning mix for meat
• 2 red bell peppers, cut into 1 1/2-inch pieces
• 1 large onion, cut into 11/2-inch pieces
• Yogurt Sauce

Instructions

1. Prepare a charcoal fire. Soak the skewers in warm water for at least 10 minutes.

2. Meanwhile, in a small bowl, prepare the yogurt sauce and set aside.

3. Sprinkle the meat with the seasoning mix. Arrange in a dish, cover, and refrigerate for 1 hour. Thread the lamb, peppers, and onion pieces alternately onto the skewers, using about 3 pieces of the lamb for each skewer.

4. Grill the kabobs over medium-hot coals until they are cooked to the desired doneness.

5. Place the kabobs on a platter and serve with the yogurt sauce.

Note: The yogurt sauce can be made 1 day ahead.

Other Lamb Recipes

Curried Lamb Kabobs
Grilled Butterflied Leg of Lamb
Herbed Rack of Lamb
Pan-Roasted Spiced Lamb Chops
Tomato Lamb Potjie

Tip

Kabobs