Lamb Kebabs

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 1 teaspoon madras curry powder 
• 1.3 teaspoons ginger fresh grated peeled
• 1 large garlic clove grated
• 0.3 teaspoon ground cumin 
• 1 pound leg of lamb boneless trimmed cut into 1-inch pieces
• 0.6 teaspoon salt divided
• 6 tablespoons whole-milk yogurt plain

Equipment

• whisk
• grill
• ziploc bags
• skewers

Directions

1. Combine yogurt, 1/8 teaspoon salt, 1/8 teaspoon pepper, and next 4 ingredients (through garlic); stir with a whisk.
2. Place yogurt mixture in a large zip-top plastic bag.
3. Add lamb; seal and marinate in refrigerator 45 minutes.
4. Prepare grill to medium heat.
5. Remove lamb from bag; discard marinade. Thread lamb evenly onto 8 (10-inch) skewers; sprinkle evenly with 3/8 teaspoon salt and remaining 1/4 teaspoon pepper.
6. Place kebabs on a grill rack; grill 4 minutes for medium-rare or desired degree of doneness, turning once.
7. Sprinkle evenly with remaining 1/8 teaspoon salt.