Name: Lamb Kebabs with Cumin-Chile Spice and Garlic Yogurt
Yield: 4 servings
Ingredients: 1 garlic clove, grated; 1/2 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 1 cup plain Greek yogurt; Kosher salt, freshly ground pepper; 2 tablespoons cumin seeds; 1 tablespoon Sichuan peppercorns or 1 teaspoon black peppercorns; 2 teaspoons caraway seeds; 2 teaspoons crushed red pepper flakes; 1 teaspoon sugar; Vegetable oil (for grill); 1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces; Kosher salt, freshly cracked pepper; Finely grated lemon zest (for serving); A spice mill or a mortar and pestle; 8 (8–12-inch-long) metal skewers

Photo by Ted Cavanaugh

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Recipe notes

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