Name: Lamb Kebabs with Black & Tan and Lemon Yogurt Sauce
Prep time: 20 min
Total time: 20 min
Yield: 6-8
Ingredients: 3 pounds boneless leg of lamb, sliced into 1½ - 2-inch cubes; Olive oil, for drizzling; Black and Tan seasoning; 4 skewers; 1 cup Greek Yogurt (full fat); Finely grated zest of 1 large lemon (preferably organic); Freshly squeezed juice of ½ lemon, plus more as desired; Pinch kosher salt; Lemon wedges, for serving

Lamb Kebabs with Black & Tan and Lemon Yogurt Sauce

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The robust flavors of Black & Tan were made for lamb. This recipe takes a Greek taverna approach: seasoned skewers are grilled to medium rare, and served alongside a tangy Lemon Yogurt sauce (which can be made a day in advance). Once the meat hits the grill, the meal comes together quickly, so have your accompaniments ready for the table. You might round out the plate with buttery orzo, steamed rice, or roasted potatoes. Olives, pita bread (to slater with Lemon Yogurt Sauce), and wine are happy additions as well.

Lamb Kebabs with Black & Tan and Lemon Yogurt Sauce

Servings

6-8

Prep Time

20 minutes

Cook Time

8-10 minutes

Flipping skewers of meat can be tricky, as the meat tends to spin on the skewers. To avoid this, I use both tongs and a vented fish spatula (one of my favorite tools in the kitchen) to “roll” the skewers. That means the meat barely leaves the surface of the grates, so it’s easier to control.

For the best flavor, you want the lamb to be rosy in the center, so pull it from the heat just before it reaches temp. The carryover heat will take the lamb to its perfect doneness while the meat rests.

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Ingredients

For the lamb

3 pounds boneless leg of lamb, sliced into 1½ - 2-inch cubes
Olive oil, for drizzling
Black and Tan seasoning
4 skewers

For the lemon yogurt

1 cup Greek Yogurt (full fat)
Finely grated zest of 1 large lemon (preferably organic)
Freshly squeezed juice of ½ lemon, plus more as desired
Pinch kosher salt
Lemon wedges, for serving

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Directions

An hour before you plan to grill, place the lamb in a mixing bowl, drizzle with enough olive oil to lightly coat, and season generously with Black & Tan seasoning. Set aside to marinate at room temperature while you prepare the grill.
Prepare a grill for two-zone cooking and build a medium-high fire.
While you’re waiting on the fire, prepare the Lemon Yogurt Sauce. In a small bowl whisk together the yogurt, lemon zest and juice and pinch of salt. Taste and add more lemon or salt, as desired. Cover and refrigerate until you’re ready to serve.
When the coals are glowing red and covered with a fine gray ash, grill the lamb over direct heat, flipping and rotating as needed, until the meat is charred on all sides and cooked to 135℉ - 140℉. Set aside and allow the meat to rest for 5-10 minutes.
Serve the lamb immediately with a slather of Lemon Yogurt Sauce topped with a drizzle of extra-virgin olive oil and a sprinkling of Black and Tan.

Tags : Black & Tan

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Lamb Kebabs with Black & Tan and Lemon Yogurt Sauce

Lamb Kebabs with Black & Tan and Lemon Yogurt Sauce

Servings

Prep Time

Cook Time

Ingredients

For the lamb

For the lemon yogurt

Directions

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Lamb Kebabs with Black & Tan and Lemon Yogurt Sauce

Lamb Kebabs with Black & Tan and Lemon Yogurt Sauce

Servings

Prep Time

Cook Time

Ingredients

For the lamb

For the lemon yogurt

Directions

Leave A Comments

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