Recipe for Lamb Kebabs with Yogurt (Yogurtlu Kebap)

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Yield:

4 to 6.

Ingredients:

Amount	Ingredient
1/2 x	- 2 lbs (675-900 g) boneless lamb leg or shoulder,
	cut into 3/4-inch (2 cm) cubes
1 cup	(250 ml) olive oil
1/2 cup	(125 ml) plain yogurt
2 tbl	(30 ml) grated onion
1 tbl	(15 ml) lemon juice
1 tbl	(15 ml) dried thyme
	Salt and freshly ground pepper to taste

Instructions:

Instructions: Combine the cubed lamb with the olive oil, half the yogurt, grated onion, lemon juice, thyme, salt, and pepper and marinate at room temperature for 3 to 4 hours. Thread the lamb on skewers and cook over hot coals or under the broiler for 3 to 4 minutes - do not overcook. Season the remaining yogurt with salt and pepper. Serve the kebabs on the warmed pita with a little of the seasoned yogurt spooned over them.

Serves 4 to 6.

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