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"What's for Dinner Honey?" 

Whenever we crave lamb kebabs we have to hop in the car and haul it to Watertown to Jasmine restaurant on Auburn Ave.  Not that we mind the drive, because then we can go to  Sevan bakery too.  If we have to, we'll also grill our own, to serve with Ann's Spanakopita, grilled pita bread and tzatziki.  Here goes:


Grilled Lamb Kebabs

2 pounds top round lamb
 {ask at the butcher counter}
1 pint {16 oz} plain yogurt
1/4 cup olive oil
1 1/2 teaspoons lemon zest

1/4 cup fresh lemon juice
5 tablespoons chopped fresh rosemary
1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 red onion

Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, glass or ceramic bowl. Cut the lamb in 1 1/2-inch cubes and add it to the yogurt marinade.  Make sure it's submerged. Cover with plastic wrap and refrigerate overnight or for up to two days.

On to the skewer part.  You're trying to cut the onion into triangles so that you can put onion in betwen the lamb chunks on the skewer.  So cut the onion in half top to bottom.  Cut halves into 3 wedges. Cut wedges in half to make triangles. Separate each triangle into it's layers. Skewer lamb alternately with onion. Lamb. Onion. Lamb. Onion.  Nice.

Sprinkle the kebab with salt and pepper. Brush the grill with oil and place the skewers on a hot grill.  Cook for 10 to 15 minutes, turn a few times to medium rare.