Name: Grilled Skewered Lamb with Yogurt, Curry, and Mint
Total time: 4 h
Ingredients: 3 tablespoons olive oil; 1 tablespoon lemon juice or balsamic, red, or white wine vinegar; 2 tablespoons minced fresh cilantro leaves or mint; 1 tablespoon minced garlic; 1/4 cup plain yogurt; 1 teaspoon curry powder; Ground black pepper; 2 pounds boneless lamb cut into 1 1/2-inch cubes; Table salt

Why This Recipe Works

We wanted to develop marinade recipes to add deep flavor to a variety of grilled foods. To keep the marinades from softening the meat during this long process, we determined that low-acid marinades (with some lemon or vinegar to balance flavors) were optimal. We then created several variations on our basic marinade recipe, along with a guide for the amount and marinating time, determined by the product.

Before You Begin

Skewer vegetables like zucchini, bell peppers, and onions along with the lamb and serve them over a bed of basmati rice. You can also serve the lamb with pita bread, shredded lettuce, chopped tomato, and cucumber-yogurt sauce.

Instructions

Whisk first 7 ingredients together in a small bowl until marinade is combined. Place lamb cubes in a zipper-lock bag or in a shallow, nonreactive pan. Pour yogurt marinade over cubes and seal or cover. Transfer bag or bowl to refrigerator and marinate cubes, turning zipper-lock bag or stirring contents of pan occasionally to evenly distribute marinade, for at least 3 hours, 24 hours if possible.

Heat grill. Remove lamb cubes from bag or pan and sprinkle with salt. Thread 1/6 of lamb cubes onto each of 6 skewers. Place skewers on the hot grill rack. Cover and cook over a medium-hot fire, turning once, until medium-rare, about 7 to 8 minutes.