Recipe for 4
1kg boneless lamb, cut into bite size pieces
3 tablespoons lemon juice
4 cloves garlic, peeled and crushed
1 cup live, natural yogurt
1 teaspoon sumac
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
In large bowl place: lemon juice, garlic, yogurt, sumac, salt, black pepper and olive oil. Whisk well until combined. Add the lamb meat in the bowl and stir to coat it with the yogurt. Cover the bowl and refrigerate for several hours or overnight to marinate.
Remove the meat from the refrigerator and assemble it on skewers. If you are using wooden skewers, deep them in water before placing the meat in them. This will prevent them from burning on the grill. It would be a good idea to add some vegetables (onions, bell peppers, tomatoes, etc) on the skewers among the meat. This will give the meat some additional flavouring.
Prepare the grill (preferably charcoal) to medium heat and place the skewers on it. Cook the meat for about 20 minutes turning the skewers occasionally.
Serve the kebab directly from the grill with Greek salad, Arabic pita and fresh yoghourt. Enjoy!
Tip: For another exotic recipe you might try frango a passarinho