Lamb Kebabs with Peppers and Yogurt

Name: Lamb Kebabs with Peppers and Yogurt
Prep time: 40 min
Total time: 40 min
Ingredients: Lemon wedges for serving; 2 cups yogurt; 2 pounds boneless lamb shoulder or leg, cut into 2-inch chunks; 3 red or yellow bell peppers; 2 or 3 fresh Anaheim or other mild chiles (use red bell peppers if you must substitute); 2 pounds boneless lamb shoulder or leg, cut into 2-inch chunks; 3 red or yellow bell peppers; 1 onion, peeled and cut in half; 2 tomatoes; 2 or 3 fresh Anaheim or other mild chiles (use red bell peppers if you must substitute); 2 or 3 fresh Anaheim or other mild chiles (use red bell peppers if you must substitute); 1 teaspoon fresh thyme leaves or a pinch of dried; 1 teaspoon fresh thyme leaves or a pinch of dried; Salt and black pepper to taste; Salt and black pepper to taste

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

You might think of this as a kind of indoor shish kebab, one that contains its own built-in sauce, a combination of yogurt and the juices exuded by the lamb and roasted vegetables. Serve with rice or pita bread.

Other cuts of meat you can use here: beef tenderloin (filet mignon) or boneless chicken thighs (which will require a little longer cooking time).

Ingredients

Main course
Gluten-free

Ingredients

Method