Lamb Kebabs

Toddler-approved marinated lamb kebabs from Zaytinya Restaurant in Washington, DC.  He really enjoyed the lamb with some tzatziki.

Makes: 4 servings
Prep: 10 minutes
Marinade: 6 to 24 hours
Grill: 10 minutes

Ingredients

1/4 cup olive oil

1/4 cup whole milk plain yogurt

2 tablespoons red wine vinegar

1 teaspoon kosher salt, plus more for seasoning the meat

1/2 teaspoon ground allspice

1/2 teaspoon freshly ground black pepper, plus more for seasoning the meat

1/2 teaspoon freshly ground white pepper

1/2 teaspoon ground cumin

1 1/2 pounds leg of lamb meat, trimmed of fat, tendons, and gristle and cut into 1-inch pieces

8 to 10 (10-inch) wooden or metal skewers

Instructions

Place all ingredients except lamb in a large, nonreactive bowl and whisk to combine. Add lamb and toss until thoroughly coated. Cover and refrigerate for at least 6 hours or up to 24 hours.

Remove lamb from refrigerator and let come to room temperature, about 30 minutes. Meanwhile, if using wooden skewers, soak in water at least 30 minutes before using.

Heat grill or seasoned grill pan to medium heat. Meanwhile, thread each skewer with 5 to 6 pieces of lamb, separating pieces by about 1 inch. Season lamb skewers with kosher salt and freshly ground black pepper. Coat the grill with a thin layer of oil, and grill skewers to desired doneness, about 10 minutes total for medium, turning as needed so they cook evenly. Remove from grill and serve.