Planet Green
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Ingredients:
2 cups sheep's milk yogurt
Zest of 1 lemon
1 teaspoon of salt, plus more for seasoning
1/8 teaspoon freshly ground white pepper, plus more for seasoning
1/8 teaspoon ground cumin
1/8 teaspoon ground paprika
1/8 teaspoon ground cayenne
Pinch of ground all spice
Pinch of ground cinnamon
1 stalk green onion, bottom finely chopped, top finely sliced
1 tablespoon minced garlic
2 pounds leg of lamb, cut into 1 inch cubes
1 large (about 14 ounces) red onion, quartered
Method:
In a small bowl, combine the yogurt, lemon zest, salt, white pepper, cumin, paprika, cayenne, allspice, cinnamon and green onion and stir to mix well. Divide the yogurt mixture in half. Place one half in a glass baking dish, along with the minced garlic and mix well. Add the lamb and toss, making sure it's well coated by the marinade. Store in the refrigerator for 3 to 4 hours, or overnight. Reserve and store the other half of the yogurt mixture in the refrigerator (as a dipping sauce) until ready to use. Soak 8 wooden skewers in water for about 30 minutes. Preheat a grill or grill pan to medium heat.
Break up the quartered red onion into layers of 2 to 3. Thread the lamb onto the skewers alternating with the red onion making sure not to overcrowd the skewers. Season the kabobs with salt and pepper before placing on the grill. Cook until hatch marks appear and the lamb is cooked through, rotating about every 3 minutes for a total cook time of 15 to 20 minutes.
Serve with the French Lentil Salad with Carmody Reserve and yogurt dipping sauce.
Yield: about 8 kabobs, 4 servings
Editor's Note: Look for organic dairy and sustainably produced lamb.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Pass the Cheese, Please Episode of Emeril Green.
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