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Herbed Lamb Kebabs with Yogurt Sauce

A 3/4 pound piece of boneless lamb; trimmed shoulder
2 tb Fresh lemon juice
1/4 ts Dried thyme; crumbled
1/4 ts Crumbled dried rosemary
1/4 ts Dried oregano; crumbled
1/4 ts Pepper
1/4 ts Salt
1/4 c Olive oil
Eight 8-inch wooden skewers; soaked in water for 15 minutes
2 tb Plain yogurt


Cut the lamb shoulder across the grain in thin slices with a sharp knife, flatten the slices between sheets of plastic wrap until they are 1/8 inch thick, and cut them into 1-inch-wide strips.


In a saucepan whisk together the lemon juice, the thyme, the rosemary, the oregano, the pepper, and the salt, add the oil in a stream, whisking, and whisk the marinate until it is emulsified. Add the lamb strips, stir the mixture to coat the strips well with the marinade, and thread them onto the skewers, reserving the remaining marinade. Arrange the kebabs on the rack of a broiling pan, broil them under a preheated broiler about 3 inches from the heat, turning them once, for 6 minutes, and transfer them to a plate. Transfer 2 tablespoons of the juice from the broiler pan to the reserved marinade and bring the mixture to a boil. Remove the pan from the heat, whisk in the yogurt and salt and pepper to taste, and spoon the sauce over the kebabs.


Serves 2.


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