|Boneless lamb shoulder/Boneless lamb leg||2 Pound|
|Olive oil||2 Tablespoon|
|Onion||1 Small, grated|
|Garlic||1 Clove (5 gm), crushed|
|Unflavored yogurt||1⁄2 Cup (8 tbs)|
|Ground pepper||To Taste|
|Sesame seed||1 Tablespoon|
Trim off any gristle and cut the lamb into 1 inch cubes.
Combine the remaining ingredients and blend with a whisk.
Add the lamb chunks and stir to coat each piece.
Cover tightly and marinate in the refrigerator overnight.
Skewer the meat chunks, pushing them tightly against one another.
Lightly sprinkle each skewer with paprika and sesame seed.
Ratatouille, cooked beforehand and kept warm while kebabs are grilled, makes this meal party fare.