Turkish Yogurt-Marinated Lamb Kebabs

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

As the owner of an old clunker, I was used to dealing with a variety of
car breakdowns. One day at the supermarket, just after I had filled my
trunk with groceries, I noticed a stream of fluid pouring out of the
bottom of the car. I knew I had to get home before the car was once
again out of action. When I arrived I asked my husband to take a look at
the problem. Expecting the worst, I braced myself for his diagnosis.
When he came back in, he was smiling. "It's apple juice," he said.

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                            TODAY'S RECIPE
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It's hard to imagine a week of lamb recipes without a recipe for kebabs
of some sort. The one I chose is from Turkey, and it's a classic.

Turkish Yogurt-Marinated Lamb Kebabs (Yogurtlu Kebap)

1 1/2 - 2 lbs (675-900 g) boneless lamb leg or shoulder, cut into 3/4-inch (2 cm) cubes
1 cup (250 ml) olive oil
1/2 cup (125 ml) plain yogurt
2 Tbs (30 ml) grated onion
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) dried thyme
Salt and freshly ground pepper to taste
4 - 6 pita breads, warmed

Combine the cubed lamb with the olive oil, half the yogurt, grated
onion, lemon juice, thyme, salt, and pepper and marinate at room
temperature for 3 to 4 hours. Thread the lamb onto skewers and cook over
hot coals or under the broiler for 3 to 4 minutes - do not overcook.
Season the remaining yogurt with salt and pepper. Serve the kebabs on
the warmed pita with a little of the seasoned yogurt spooned over them.
Serves 4 to 6.
Received on Sun Sep 20 18:29:27 2009