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Grilled Lamb Kebobs with Greek Yogurt Marinade 

  • Boneless leg of lamb, cut in large equal sized pieces about 1 inch thick (buy the amount your butcher suggests depending on how many people you are cooking for)
  • Greek Yogurt Marinade
  • Salt and pepper, to taste


In large bowl, marinate lamb pieces for at least 2 hours in refrigerator.   Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature. When ready, skewer the meat being careful to wipe off excess marinade.  Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.


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