Ingredients

  • 1 c plain whole milk Greek yogurt

  • 2 Tbsp. extra-virgin olive oil

  • 2 Tbsp. Ras el Hanout, Baharat, Berbere or Vadouvan Spice Blend

  • 1 Tbsp. kosher salt

  • 2½ to 3 lbs boneless leg of lamb or beef sirloin steak

  • 1 large red onion, cut into 1-inch chunks

  • Vegetable oil, for greasing the grill

*Click on the spice(s) for more suggested uses

Directions:

  • In a large mixing bowl combine yogurt, olive oil, spice blend of choice and salt, whisk to combine.

  • Trim excess fat from the lamb or beef and cut into 1 to 1 ½ -inch cubes.

  •  Toss the lamb or beef with the yogurt mixture to coat and allow to marinate for at least four hours and up to overnight in the refrigerator.

  • Preheat the grill to medium-high heat.

  • Thread the marinated lamb or beef onto skewers alternating with the chunks of red onion. Steel skewers are ideal as they don’t catch fire on the grill. If using wooden skewers, soak them in water for 30 minutes before use to mitigate burning on the hot grill

  • Rub the hot grill grates with vegetable oil.

  • Grill the kebabs turning every 2 minutes until golden brown and an internal temperature of 125 degrees is reached, about 8 - 10 minutes in total.

  • Yield: 4 to 6  servings