Ingredients
2cupsplain whole-milk yogurt
1½cupswater
2lbsleg of lamb,boneless, cut into 1½-inch cubes
1½tsppure chile powder
1tspturmeric
1largegarlic clove,minced
½tspcayenne pepper
kosher salt,to taste
6lemon peel strips,(1×2-inch)
3tbspghee,or unsalted butter
2tbspfresh lemon juice
Preparation
In a large bowl, whisk 1 cup of the yogurt with the water. Add the lamb cubes, toss to coat, and refrigerate overnight.
Light a grill. Drain the lamb and pat dry with paper towels. In a large bowl, whisk the remaining 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.
On each of the 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.
Grill the skewers over moderately high heat for about 3 minutes, turning, until starting to char all over.
Continue to grill for about 4 minutes longer, turning and basting with the ghee and lemon juice, until medium-rare.
Serve the lamb on or off the skewers.
