Persian Lamb Kebabsasian, grilling recipes, kabobs, middle eastern 16 ounces lamb; cut in 1 inch chunks 1 onion; coarsely chopped 1/2 cup sunflower oil 2 cups natural yogurt 1/2 cup lemon juice Combine onion, oil, yogurt and lemon juice. Add lamb pieces and coat thoroughly. Cover and chill for 5 hours. Preheat grill to hot. Using metal skewers, pierce centers of each piece until full. Balance skewers on a grill pan and cook for 5 minutes each side, or until juices run clean. Serve hot with a spinach salad and soft crusty rolls. |
