Instructions: Whisk yogurt, lemon juice and peel in small bowl until smooth. Add mint, garlic, salt, cinnamon, cayenne and allspice. (Can be made 1 day ahead.

Cover; chill.)

Marinate lamb or chicken in half of marinade at least 1 hour or up to 4 hours in refrigerator. Remove from marinade, leaving thin coating of marinade on lamb or chicken. Grill. Passing remaining half of marinade separately.

Makes about 1 1/2 cups.

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