Yogurt is an excellent marinade. Because of its acidity it helps tenderize meats, like this lamb.
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1⁄2 | tsp | dried mint |
| 1⁄2 | tsp | salt |
| 1⁄2 | tsp | pepper |
| Juice of 1 lemon | ||
| 2 | lb | lamb steaks (cut into large cubes) |
| 1 | vidalia onion (cut into pieces) | |
| 1 | yellow pepper (cut into pieces) | |
| 1 | red pepper (cut into pieces) | |
| 1 | green pepper (cut into pieces) | |
| 1 | pt | of grape or cherry tomatoes |
| Salt & pepper to taste |
In a large bowl, mix the yogurt, mint, salt, pepper and lemon juice.
Place the lamb cubes in the mixture.
Cover and marinate at least 6 hours in the refrigerator.
Place the marinated lamb cubes and vegetables on skewers.
If you are using wooden skewers, be sure to soak the skewers in water for at least 30 minutes so that they do not burn while cooking.
Grill or broil over high heat, turning occasionally for 15 minutes or to desired doneness.