Lamb Kebabs With Coriander Sauce

• 2 pounds boneless leg of lamb, cut into 2-inch cubes
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/4 cup plain yogurt
• 1 teaspoon soy sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon thyme leaves
• Freshly ground pepper to taste
• 1 red onion, cut into wedges
• 2 red peppers, cut into wedges
• 1 cup plain yogurt
• 1 clove garlic, minced
• 2 tablespoons lemon juice (or more to taste)
• 1/2 cup fresh coriander leaves, chopped
• Coarse salt and freshly ground pepper to taste
• Sprigs of fresh coriander for garnishing

1. Marinate lamb cubes in mixture of olive oil, garlic, yogurt, soy sauce, mustard and thyme with pepper to taste for at least two hours, but preferably overnight.
2. Thread lamb on skewers, alternating with pieces of onion and peppers.
3. Combine yogurt, garlic, lemon juice and coriander leaves and season to taste with salt and pepper.
4. Preheat grill or broiler.
5. Grill lamb for five to seven minutes, turning once for medium rare; cook longer if you want it more well done.
6. Garnish plates with coriander sprigs.
7. Serve sauce separately in a small bowl.

lamb, olive oil, garlic, plain yogurt, soy sauce, mustard, thyme, freshly ground pepper, red onion, red peppers, plain yogurt, clove garlic, lemon juice, fresh coriander leaves, salt, fresh coriander

Taken from cooking.nytimes.com/recipes/5793 (may not work)