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I, unknowingly, served this to a friend who doesn't like lamb, and she loved it. It is my favorite lamb recipe. Sometimes I just make the yogurt dip alone and serve it with grilled pork chops. It can be cooked either outdoors, on the barbecue grill, or indoors, under the broiler (I prefer the outdoor cooking.)
Combine the wine, oil, and the four spices and allow to macerate for a few minutes.
Stir together thoroughly and add 2 tablespoons of this mixture to the yogurt. Refrigerate yogurt mixture until serving time.
Mix remainder of spiced wine and oil with the lamb cubes and marinate for 15 minutes at room temperature, or longer in the refrigerator.
If using barbecue grill, start coals. If using broiler, heat broiler.
Drain lamb and reserve the marinade. Assemble the skewers. Alternate lamb, zucchini, and mushroom on 4 skewers.
Grill, or broil, 4 inches from heat, 5 minutes per side, basting twice with reserved marinade.
Serve over hot cooked rice, Armenian rice, or with pilaf. Serve the yogurt mixture on the side for dipping the meat.
A recipe for Armenian rice is also listed on this website.
This recipe was provided by L. Foringer from Los Angeles.