Yogurt-Marinated Lamb Kabobs with Tomato Chutney

Photo by Hannah Hudson

Serves 4-6

For the lamb kabobs:

3 pounds lamb leg meat, cut into 1-inch cubes
2 cups plain yogurt
¼ cup lemon juice
4 garlic cloves
4 ounces chopped dill
4 ounces chopped Italian flat-leaf parsley
4 ounces chopped cilantro
1 tablespoon smoked paprika
1 teaspoon caraway seed

Soak wooden skewers. Thread the lamb meat on the skewers and lay in a large flat pan or large baking dish. (Note: If you double skewer the meat, parallel to each other, it makes it easier to turn the kabobs.)

Put rest of ingredients in blender or food processor and blend till smooth. Coat skewers in marinade and refrigerate 4–8 hours. 

Throw on a medium-hot grill for about 8–10 minutes for medium to medium rare. Make sure to get nice char marks, depending on the heat of your fire.

Tomato Chutney

3 tablespoons olive oil
1 large onion, diced
3 cloves garlic, sliced
2½ tablespoons garam masala
4 large red tomatoes, peeled, seeded and rough chopped
¼ cup sugar

Sauté onion with garlic and garam masala till onions are translucent. Add tomatoes and cook for about 10 minutes. Add sugar and cook for another 10 minutes. Let come to room temperature before serving.

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Chef Sam Adkins is the corporate chef at Brothers and Sisters in the Line DC hotel. This recipe was featured in our Fall 2015 Issue.