Coriander Yogurt Lamb Kebabs

by Lexie Roth

Includes recipe for both the marinade and kebabs.


  • 1-1/2 cups whole yogurt (we suggest Mermaid Farm Yogurt)
  • 1-1/2 cups organic whole milk
  • 1-1/2 cups apple cider vinegar
  • 1 cup mint, chopped
  • 4 Tbsp. curry powder
  • 4 Tbsp. ground coriander
  • 4 Tbsp. packed brown sugar
  • 2 Tbsp. chili powder
  • 4 Tbsp. minced garlic
  • 2 tsp. turmeric
  • 2 tsp. red pepper flakes
  • 2 tsp. black pepper
  • 2 tsp. mustard seed
  • 1 Tbsp. whole peppercorns
  • 1 boneless leg of lamb
  • 4-5 patty pan squash
  • 4-5 onions, quartered
Coriander Yogurt Lamb Kebabs

Gabriela Herman

Mix ingredients for marinade (everything except the leg of lamb, squash, and onion).

Trim fat off of lamb. Cut into cubes and put the cubed lamb into a large shallow dish. Combine the marinade ingredients, mix well, and pour over the lamb so all pieces are submerged in marinade.

Cover the dish and let the lamb sit in the marinade for as long as possible, ideally 24 hours, with an occasional stir. Remove the lamb from the marinade, pat dry and season with salt and pepper to taste.

Thread the cubes on skewers, alternating with patty pan squash, and onions (and whatever other vegetables you like) and discard the marinade. Serve with grilled pita bread, Tzatziki, and Apricot Hot Pepper Jelly.

Yield: 6 servings