By Ellen Jackson
Serves 4

2 1/2 lbs lamb steak (from the leg or other tender cut), chunked in 1 1/2-inch squares
1/2 cup olive oil
Zest and pulp of 1 lemon (cut away peel & pith), finely chopped
4 cloves garlic, finely minced (about 1 1/2 Tbsp)
1 Tbsp ground cumin (freshly toasted and ground, if possible)
1 tsp each coarse salt and freshly ground pepper
1/2 cup parsley leaves, coarsely chopped

Minted Yogurt Sauce
2 cups plain whole milk or Greek yogurt
Juice of one lemon
1 tsp finely minced garlic
1/2 cup parsley leaves, coarsely chopped
1/4 cup loosely packed mint leaves, coarsely chopped
Salt and freshly ground black pepper
Finely chopped cilantro for garnish

1. Put the chunked lamb in a bowl with the olive oil, lemon pulp and zest, garlic, ground cumin, salt, pepper, and parsley. Toss with your hands to combine and coat each piece. Cover and marinate in the refrigerator 4 to 6 hours, or up to overnight.

2. To make the minted yogurt sauce, whisk the yogurt, lemon juice, and garlic together. Fold in the parsley and mint, and season to taste with salt and black pepper. Soak 6 to 8 wooden skewers in water at least one hour before you want to grill the lamb.

3. When you are ready to cook the lamb, remove it from the refrigerator and preheat the grill to high, covered, for 10 minutes. Thread the lamb chunks on the skewers and reduce the heat to medium high.

4. Lightly brush the kebabs with oil before placing them on the grill. Cook, turning several times, until the lamb chunks have browned but are still slightly pink in the center, 8 to 10 minutes total.

5. Place 2 skewers on each plate, top with minted yogurt and cilantro, and serve alongside couscous or rice.