Recipe provided by | THE FOOD IN MY BEARD
INGREDIENTS
1.5 pounds American leg of lamb sliced into thin 1 inch squares
1/2 cup Yogurt
1 tablespoon Honey
1 tablespoon Red Vinegar
1 teaspoon Sumac
1 teaspoon Turmeric
1/2 teaspoon Cumin
1/2 teaspoon Coriander
1 teaspoon Sesame Seeds
1/2 teaspoon Oregano
3 Carrots sliced into thin planks similarly sized to the lamb.
2 fennel bulbs sliced into thin planks similarity sized to the lamb.
DIRECTIONS
Mix the lamb with the yogurt, vinegar, sumac, turmeric, cumin, coriander, sesame, and oregano. Mix well to combine and season with plenty of salt and pepper.
Skewer the lamb alternating each piece with either a carrot or fennel piece
Grill on high heat to brown on all sides, about 3 minutes per side.
Serve over rice or noodles.