Marinated cubes of lamb leg are threaded onto skewers with bell pepper and tomato, then char-grilled. Lightly browned outside and juicy inside, this classic kebab is a favorite for entertaining.
Thoroughly toss the cubed lamb leg with the yogurt, grated onion, salt, and spices. Refrigerate for at least 2 hours.
Alternate the marinated lamb with pieces of bell pepper and tomato on the skewers.
Grill the skewers over glowing coals, turning them often, until lightly browned outside and juicy inside.
Remove the skewers from the heat, let them rest for a few minutes, then serve hot.
Marinate the meat with yogurt and spices for at least 2 hours, preferably overnight, to tenderize it and deepen the flavor. Allergen: contains dairy from the yogurt. Turn the skewers often; leaving them in one position can burn the outside while the inside remains raw.
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