You will need:
For the Kabobs:
For the sauce:
Skewer alternating meat cubes and onions onto large metal skewers. Place in a large baking dish. In a small bowl, whisk together garlic, juice, oil and seasonings. Pour over kebabs and refrigerate overnight.
Meanwhile, prepare sauce. In a dry skillet over medium-high heat, add cumin and chili powder. Allow to toast for two minutes or until lightly browned and aromatic, stirring constantly. Set aside to cool. Whisk together yogurt and garlic. Add seasonings and refrigerate until ready to serve.
Place kebabs on hot grill and allow to cook 6-8 minutes for medium doneness. Turn once or twice. Put on serving platter and serve warm with sauce on the side.
Yield: 6 servings
Pair with Chambourcin from Lynchburg Winery
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