YIELD: 6 servings
1 cup plain yogurt
½ cup olive oil
2 tsps. black pepper
2 tsps. kosher salt
2 tsps. turmeric
4 cloves garlic, crushed
½ onion, sliced
3 sprigs fresh rosemary, chopped
2 lbs. lamb sirloin, diced into 2" pieces
2 to 3 Persian “sword” style skewers
For Basting Liquid:
3 Tbsps. butter
3 Tbsps. lemon juice
3 threads saffron
1 Tbsps. water
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In a large bowl, combine yogurt, oil, pepper, salt, turmeric, garlic, onion and rosemary; add lamb. Marinate for at least 4 hours, preferably overnight.
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Remove lamb from marinade; place onto skewers, leaving 4 inches at top and bottom.
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For Basting Liquid: In a small pot, combine butter, lemon juice, saffron and water; gently heat until butter has melted. Allow flavors to infuse for 5 minutes before using.
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Place skewers over a hot grill; sear. Baste at least twice, especially when turning. Cook until lamb reaches an internal temperature of 145°F. Remove from skewer; serve over rice.
Recipe: University of Colorado Housing & Dining Services, Boulder, CO/American Lamb Board
