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Middle Eastern · Main
Afghan Lamb Kebabs with Yogurt Marinade
Lamb shoulder cubes soak in garlicky yogurt for hours, then grill over hot coals until charred outside and juicy within. Wrap them in flatbread with tomato, onion and lemon.
- YieldServes 6
- Hands-on40 min
- Total4 h 58 min
- Difficulty
Ingredients
Kebabs
- 750 gboneless lamb shoulder, cut into 3 cm cubes
- 250 gplain yogurt
- 2 clovesgarlic, crushed
- 1 tspsalt
- to tasteblack pepper, freshly ground
To serve
- 6 piecesflatbread
- 2tomatoes, sliced
- 1onion, sliced
- 1lemon, cut into wedges
- 1 bunchcilantro, sprigs
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