Yogurt and Cardamom Marinated Lamb Shoulder

  • 1 Tbsp toasted whole cardamom seeds
  • 1/2 tsp toasted whole coriander seeds
  • 1/2 tsp toasted whole cumin seeds
  • 1 cup plain full-fat or Greek yogurt
  • Juice of 1 lemon
  • 1 Tbsp olive oil
  • 1 lb lamb shoulder, chopped into 1″ kabob cubes
  • Kosher salt and freshly ground black pepper

Toast spices in a dry sauté pan until fragrant.  Cool to room temperature and then grind in spice mill or with a mortar and pestle.  Whisk spices together with yogurt, lemon juice, olive oil, and salt and pepper.  Place cubed lamb in a shallow dish and cover with marinade.  Cover and let sit for 4 hours.  Skewer meat, and grill on high heat.  Let rest for 5 minutes and serve.