Ingredients
2 c. plain whole-milk yogurt
1 1/2 c. water
2 lb. boneless leg of lamb
1 1/2 tsp. pure chile powder
1 tsp. turmeric
1 large garlic clove
1/2 tsp. cayenne pepper
kosher salt
6 1-by-2-inch strips of lemon peel
3 tbsp. ghee or unsalted butter
2 tbsp. fresh lemon juice
Preparation
Step 1In a large bowl, whisk 1 cup of the yogurt with the water. Add the lamb cubes, toss to coat and refrigerate overnight.Step 2Light a grill. Drain the lamb and pat dry with paper towels. In a large bowl, whisk the remaining 1 cup of yogurt with the chile powder, turmeric, garlic, cayenne and 1 teaspoon of salt. Add the lamb, toss to coat and let stand for 10 to 20 minutes.Step 3On each of 6 metal skewers, thread a piece of the lemon peel. Thread the lamb cubes onto the skewers and season with salt. In a small bowl, combine the ghee with the lemon juice.Step 4Grill the skewers over moderately high heat, turning, until starting to char all over, about 3 minutes. Continue to grill, turning and basting with the ghee and lemon juice, until medium-rare, about 4 minutes longer. Serve the lamb on or off the skewers.
