Marinate lamb in yogurt overnight and something transforms in both the meat and, eventually, your gut. The lactic acid in yogurt tenderizes the lamb far more gently than an acidic citrus marinade would, and the result is skewers that stay juicy under high heat while still carrying a whisper of tang from the cultures doing their work.
Ingredients
- 1 1/2 lbs lamb leg or shoulder, cubed
- 1 cup plain whole-milk yogurt with live cultures
- 3 cloves garlic, grated
- 1 tbsp grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 red onion, cut into chunks
- 1 bell pepper, cut into chunks
- Salt, to taste
Instructions
- Whisk together yogurt, garlic, ginger, cumin, coriander, cayenne, lemon juice, olive oil, and salt in a large bowl.
- Add the lamb cubes, coat thoroughly, cover, and refrigerate for at least 6 hours, or overnight.
- Thread marinated lamb onto skewers, alternating with red onion and bell pepper chunks.
- Grill over medium-high heat for 10-12 minutes, turning occasionally, until charred outside and cooked through.
- Let rest 5 minutes before serving.
Nutrition Facts (per serving)
| Calories | 360 |
| Total fat | 22g |
| Total carbohydrates | 8g |
| Dietary fiber | 2g |
| Protein | 33g |
| Sodium | 310mg |
Why This Is Good for Your Gut
Marinating in live-culture yogurt introduces Lactobacillus bacteria and lactic acid onto the surface of the meat, which can support digestion of the protein and adds a small probiotic contribution even after cooking reduces live counts. The proteolytic enzymes in yogurt also break down tougher muscle fibers, making the lamb easier on digestion overall.
Marinate ahead, thank yourself later. The same yogurt-marinating trick works beautifully in our Yogurt Marinated Grilled Chicken Skewers and Yogurt Marinated Baked Salmon.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
