Shish Kebab

• 2 large onions, peeled
• 1 cup yogurt
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 tablespoon minced garlic
• 1 tablespoon ground cumin
• Salt and black pepper to taste
• 1/4 teaspoon cayenne
• 2 pounds boneless lamb shoulder or leg, cut into 1 1/2- to 2-inch chunks
• Lemon wedges for serving
• Tarator (page 600) or Thin Yogurt Sauce (page 597) for serving

1. When youre ready to cookif you choose not to marinate the meatstart a charcoal or gas grill; the fire should be moderately hot and the rack about 4 inches from the heat source.
2. Mince one of the onions and combine it in a large bowl with the yogurt, oil, lemon juice, garlic, cumin, salt, pepper, and cayenne; taste and adjust the seasoning.
3. Marinate the lamb in this mixture for at least a few minutes, for several hours at room temperature, or overnight in the refrigerator.
4. If youre using wooden skewers, soak them in water to cover for a few minutes.
5. Cut the remaining onion into quarters, then separate it into large pieces.
6. Thread the meat and onion alternately onto the skewers, leaving a little space between pieces.
7. Grill, turning as each side browns and brushing with the remaining marinade, for 6 to 10 minutes for rare meat, longer if you like it more well done.
8. Serve, with the lemon wedges and Tarator or Thin Yogurt Sauce.

onions, yogurt, extra virgin olive oil, lemon, garlic, ground cumin, salt, cayenne, lamb shoulder, lemon wedges

Taken from www.epicurious.com/recipes/food/views/shish-kebab-386379 (may not work)