Lamb Brochettes, Coriander Yogurt
Comments:	These Turkish brochettes are traditionally made with lamb, but they are also delicious using lean beef of pork. For more flavors and colors, thread some sweet pepper pieces and lemon or onion pieces alternately with meat pieces.
Servings:	4
Ingredients	Preparation
2 pounds [900 g] lean boned lamb meat Rosemary sprigs, to decorate Golden barbecued lemon wedges, to serve Marinade 1 large onion, grated 3 bay leaves 5 sprigs thyme or rosemary Grated rind and juice of 1 lemon 1/2 teaspoon [2.5 g] sugar 1/3 cup [80 mL] olive oil Salt and freshly ground black pepper, to taste Coriander Yogurt 2/3 cup [160 mL] thick plain yogurt 1 tablespoon [15 mL] freshly chopped mint 1 tablespoon [15 mL] freshly chopped coriander 2 teaspoons [10 mL] grated onion 4 metal skewers	Mix together all corinader yogurt ingredients [plain yogurt, freshly chopped mint and coriander, and grated onion]. Pour coriander yogurt into a small serving bowl; refrigerate until ready to serve. Cut lamb meat into 1-inch [2.5-cm] cubes; transfer into a large bowl. Into a small bowl, mix together all marinade ingredients [grated onion, bay leaves, thyme or rosemay sprigs, grated lemon rind, lemon juice, sugar and olive oil. Salt and pepper marinade to taste. Pour marinade all over lamb cubes; stir until really well coated. Cover bowl with plastic wrap; leave lamb cubes to marinate refrigerated for quite a few hours, or overnight. When ready, preheat barbecue to high intensity. Drain then evenly thread lamb cubes on skewers. Barbecue brochettes onto really hot barbecue rack for approximately 10 minutes, turning skewers after 5 minutes. Serve brochettes garnished with rosermay sprigs and golden barbecued lemon wedges, along with cold corinader yogurt.