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Yoghurt marinated lamb skewers

Ingredients

  • 1 kg of lamb thigh, cut into cubes of about 4 cm
  • 2 cups (About 400 g) plain yoghurt (full-fat)
  • 1 ½ cup water
  • ½ teaspoon of cayenne or chili powder
  • 1 teaspoon of oregano
  • 2 cloves of grated garlic (or 1 small teaspoon of garlic powder)
  • 1 teaspoon lemon zest (the yellow part only) + 2 tablespoons of lemon juice
  • 3 tablespoons of melted butter
  • Salt, pepper, some oil for spreading

Method

Step 1:

Put 1 cup of the yoghurt in the water in a non-metal basin and stir them to mix. Add the cubes of meat, turn them to catch the mixture everywhere, cover the bowl and keep it in the fridge for 1 night.

Step 2:

The next day, if you are using wooden skewers / skewers, soak them in a basin of water for 30 minutes. Remove the meat from its marinade and dry it by wiping it with absorbent paper. Put the remaining 1 cup of yogurt in a bowl, add cayenne pepper, oregano, garlic, lemon zest and stir. Then put the meat in, stir it to catch yoghurt everywhere and leave it aside for 10-20 minutes. In the meantime, prepare the grill (on moderate / high temperature) to warm it up well.

Step 3:

Remove the meat from the yoghurt and pass it on metal or wooden skewers, shaking it lightly to remove most of the yoghurt, salt and pepper. Beat the butter in a bowl with the lemon juice to mix. Grease the hot grill and cook the skewers for about 15-20 minutes, turning them frequently and dripping over the lemon-butter mixture until they are browned well.