V. Sattui Cooking Demo - Yogurt Marinated Lamb Skewers

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: chili powder

Chili powder provides a similar heat at a lower cost.

Break down the lamb leg into about half-inch size chunks, cleaning off the fat cap and silver skin.

Cube the lamb into bite-sized pieces and reserve in a mixing bowl.

Refrigerate the cubed lamb while preparing the marinade.

In a large mixing bowl, combine 4 cups of Greek yogurt, 4 tablespoons of Dijon mustard, 4 tablespoons of ground coriander, 2 tablespoons of ground cumin, 2 tablespoons of smoked paprika, 2 tablespoons of kosher salt, 2 teaspoons of black pepper, and 4 teaspoons of lemon juice.

Mix the ingredients until you have a homogenized yogurt mixture.

Add the cubed lamb to the yogurt marinade and toss to coat evenly.

Cover and refrigerate the marinated lamb for 5 hours to 24 hours, or up to 2 days for more flavor.

Soak wooden skewers overnight for at least 6 to 12 hours to prevent burning.

Thread 4 to 8 pieces of marinated lamb onto each skewer and transfer to a parchment-lined sheet tray.

Prepare the grill by lighting the charcoal chimney and letting the coals settle.

Spray the grill with vegetable oil to prevent sticking before placing the skewers on the grill.

Grill the skewers for about 1.5 to 2 minutes per side, ensuring to rotate them to cook evenly.

Once seared, move the skewers to the far side of the grill to cook indirectly for another 2 minutes.

Cover the grill to create an oven-like environment for even cooking.

Check for doneness by feeling for firmness and tenderness, remembering that the meat will continue to cook after being removed from the heat.

Plate the skewers and garnish with Maldon sea salt, crushed pistachios, nasturtium blossoms, and bronze fennel.

Serve with grilled lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens