Leg of Lamb, Cleaned and Cut into 1/2 inch Cubes— approx 5.3 lbs | 2.4 kg
Greek Yogurt — 4 cups | 880g
Dijon Mustard — 4 tbsp | 60g
Coriander, Ground — 4 tbsp | 24g
Cumin, Ground — 2 tbsp | 16g
Smoked Paprika — 2 tbsp | 14g
Kosher Salt — 2 tbsp | 24g
Lemon Juice — 4 tsp | 24g
Ground Black Pepper — 2 tsp | 8g
Toasted and Chopped Pistachios — 1 cup | 150g
The day before: Clean & butcher a Leg of Lamb into ½ inch cubes, set aside.
In a large mixing bowl combine yogurt, dijon mustard, coriander, cumin, smoked paprika, salt, lemon juice, and black pepper. Add cubed lamb to marinade and mix until lamb is thoroughly coated in yogurt mixture. Wrap and allow to marinate for a minimum of 5 hours up to 24 hours.
The day of: Preheat gas or charcoal grill. Skewer marinated lamb to prepare it for grilling.
Grill over hot coals until desired doneness, allowing skewers to rest for at least 6-8 minutes before serving. Garnish a platter of skewers with toasted & chopped pistachios.
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