4 large cloves garlic, minced
¾ cup plain yogurt
1 tsp. ground cumin
1 ½ tsp. ground turmeric
2 tbsp. lemon juice
1 tsp. Kosher salt
1 tsp. black pepper
2 lbs. boneless lamb, cut into 3/4-inch cubes
Small wooden or metal skewers*
Ground sumac (optional)
Cilantro Mint Chutney (see related recipe)
In a medium bowl mix together the garlic, yogurt, spices, lemon juice, salt and pepper. Add the lamb and mix well. Cover and refrigerate at least 4 hours, preferably overnight.
An hour before you are ready to cook, pull the lamb from the refrigerator. If you are using wooden skewers immerse them in water for 20 minutes.
Spear 3 to 4 pieces of lamb on each skewer and set aside until you are ready to cook. Grill the kebabs over a medium-high flame until cooked through but still pink in the center. If you don’t have a grill, cook the kebabs under a broiler in your oven.
Coat the bottom of your serving platter with a few tablespoons of chutney. Set the kebabs on top of the chutney with a little crock of the remaining chutney in the center. Lightly sprinkle sumac over the top if you like.