Lamb Kebabs with Peppers and Yogurt

Name: Lamb Kebabs with Peppers and Yogurt
Yield: makes 4 servings
Ingredients: 2 pounds boneless lamb shoulder or leg, cut into 2-inch chunks; 3 red or yellow bell peppers; 2 or 3 fresh Anaheim or other mild chiles (use red bell peppers if you must substitute); 1 onion, peeled and cut in half; 2 tomatoes; Salt and black pepper to taste; 1 teaspoon fresh thyme leaves or a pinch of dried; 2 cups yogurt; Lemon wedges for serving

December 14, 2011

You might think of this as a kind of indoor shish kebab, one that contains its own built-in sauce, a combination of yogurt and the juices exuded by the lamb and roasted vegetables. Serve with rice or pita bread. Other cuts of meat you can use here: beef tenderloin (filet mignon) or boneless chicken thighs (which will require a little longer cooking time).

Recipe notes

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