One Time when we were all together in one place...

One time, before we all went pro, we had a little dinner party. Four of us worked and cooked, the other lazy four just enjoyed all our hard work.

Yogurt-Marinated Lamb Kebabs With Lemon Butter

Active Time: 25 min

Total Time: 45 min plus overnight marinating

Servings: 4 to 6

Ingredients

2 cups plain whole-milk yogurt

1 1/2 cups water

2 pounds trimmed boneless leg of lamb, cut into 1 1/2-inch cubes

1 1/2 teaspoons pure chile powder, such as ancho

1 teaspoon turmeric

1 large garlic clove, minced

1/2 teaspoon cayenne pepper

Kosher salt

Six 1-by-2-inch strips of lemon peel

3 tablespoons ghee or unsalted butter, melted

2 tablespoons fresh lemon juice

Directions

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 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.

On 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.

Grill 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.