Lamb Kebabs with Yoghurt Sauce
Marinated lamb with a yogurt & garlic sauce - contributed by Rebecca A. C. Smith

For 250 servings:

  • 30-35 lbs. lamb, cut into 3/4" cubes
  • 3 quarts olive oil
  • 1 quart yoghurt
  • 1 cup lemon juice
  • 2 cups onion juice made by mashing & straining 4 1/2 cups chopped onions with 1/2 cup water
  • 3/4 cup whole thyme
  • 1 Tbs. salt
  • 1/2 Tbs. pepper
  • 2 gallons yoghurt
  • 3/4 cup minced garlic
OR: For 6-8 servings:
  • 1 1/4 - 1 1/2 lbs. lamb
  • 1/2 cup olive oil
  • 2 1/2 Tbs. yoghurt
  • 2 tsp. lemon juice
  • 1 1/2 Tbs. onion juice made with 1/8 cup onion & 1 tsp water
  • 1 1/2 tsp. thyme
  • 1/8 tsp. salt
  • dash pepper
  • 1 1/2 cups yoghurt
  • 1 1/2 tsp. minced garlic
Mix together all ingredients except 2 gallons yoghurt and garlic. Marinate overnight in the refrigerator. Mix yoghurt and garlic & keep refrigerated until an hour before serving time. Thread meat cubes onto skewers. Ideally they should be grilled, but they mal also be cooked on a griddle. They take about 5 minutes. Serve atop warmed Pide with yoghurt-garlic sauce on the side. Serves about 250.

Algar, Ayla. Classical Turkish Cooking, Traditional Turkish Food for the American Kitchen. New York: HarperCollins, 1991, pp. 108-109, 176.

Lamb Kebabs with Yoghurt Sauce is featured in Feast for Christmas Revel

Metric, Celsius, & Gas Mark Equivalencies

Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

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Lamb Kebobs with Yoghurt Sauce © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer

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